Blue Cheese Souffle with Polenta Crust

• Olive oil spray
• 1/4 cup polenta
• 30 g butter
• 1/4 cup flour
• 1 cup milk
• 4 eggs, separated
• 125 g PHILADELPHIA Light Spreadable Cream Cheese
• 100 g blue cheese
• Flat leaf parsley, for garnish

1. LIGHTLY oil 4 x 1 cup capacity souffle dishes, sprinkle with polenta and place on an oven tray.
2. MELT the butter in a saucepan, add flour and cook, stirring for 1 minute without colouring.
3. Gradually add milk and whisk continuously until mixture boils and thickens.
4. Transfer mixture to a large bowl.
5. Stir in egg yolks, PHILLY and blue cheese.
6. Allow to cool.
7. BEAT the egg whites until stiff peaks form and gently fold whites through the cheese mixture.
8. Divide mixture between the souffle dishes.
9. Bake in a hot oven 200C for 15 minutes or until risen and lightly browned, garnish with parsley.
10. Serve immediately.
11. HANDY TIP: Always pre-heat oven prior to cooking souffle to ensure they are well risen.

olive oil spray, polenta, butter, flour, milk, eggs, philadelphia, blue cheese, parsley

Taken from www.kraftrecipes.com/recipes/blue-cheese-souffle-polenta-crust-125476.aspx (may not work)