Pane Giallo (Polenta Bread)

• 5 tablespoons butter, unsalted
• 2 tablespoons garlic minced
• 1 cup cornmeal
• 1 1/2 teaspoon salt
• 1 x black pepper freshly ground
• 3 large eggs separated
• 2 cups milk
• 1/2 cup light cream (half&half)
• 1 cup sweet red bell peppers roasted, minced
• 1 x olive oil

1. In small skillet over moderatly low heat, melt 2 tablespoons of butter.
2. Add garlic and saute until fragrant.
3. Remove from heat.
4. Combine polenta, salt and pepper in a bowl and set aside.
5. Put egg yolks, milk and half and half in a saucepan and wisk well.
6. Bring to a boil, whisking constantly.
7. Add cornmeal mixture gradually, then add garlic and red peppers.
8. Cook 2 minutes stirring constantly with wooden spoon.
9. Add remaining butter and cook an additional 2 minutes.
10. Preheat oven to 375F (190C).
11. Brush souffle dish or casserole with olive oil.
12. Place dish in oven for 5 minutes to warm it.
13. Beat egg whites with a pinch of salt until stiff peaks form.
14. Gently fold whites into thickened cornmeal.
15. Pour mixture into hot souffle dish.
16. Bake until puffed and golden about 30 minutes.
17. Serve immediately.

butter, garlic, cornmeal, salt, black pepper, eggs, milk, light cream, sweet red bell peppers, olive oil

Taken from recipeland.com/recipe/v/pane-giallo-polenta-bread-920 (may not work)