Polenta Soufflé And Salad

• About 1/4 cup (1/8 lb.) butter or margarine
• 2 tablespoons grated parmesan cheese
• 2 cups milk
• 1/2 cup polenta
• About 3/4 teaspoon salt
• 4 large eggs, separated
• 1 1/2 teaspoons baking powder
• About 8 cups rinsed, crisped butter lettuce leaves
• 2 tablespoons chopped fresh chives

1. Butter 4 souffle dishes (1 1/4- to 1 1/2-cup size) and dust with the parmesan cheese.
2. In a 3- to 4-quart pan, mix milk with polenta and 3/4 teaspoon salt; add 1/4 cup butter, cut into chunks. Stir over medium-high heat until mixture boils, then reduce heat to medium and stir until polenta is thick enough to hold a clean path for a few seconds when spoon is drawn across bottom of pan, 8 to 10 minutes; remove from heat.
3. Meanwhile, in a large bowl, with a mixer on high speed, whip egg whites until they hold distinct, moist peaks.
4. Stir baking powder into polenta, then add egg yolks and stir to mix well. Add about 1/4 of the egg whites and stir to mix. Fold polenta mixture into remaining egg whites. Spoon batter equally into souffle dishes. Set dishes slightly apart in a shallow 10- by 15-inch pan.
5. Bake in 375u0b0 regular or convection oven until souffles are well browned, 30 to 40 minutes. Set each on a plate and mound lettuce leaves beside the dish. Spoon warm mushroom dressing equally onto lettuce. Spoon cambozola fondue equally over souffles and salads; sprinkle with chives. Add salt to taste.

butter, parmesan cheese, milk, polenta, salt, eggs, baking powder, butter, fresh chives

Taken from www.myrecipes.com/recipe/polenta-souffl-salad (may not work)