Cooking Recipe Pane Giallo (Polenta Bread)
Recipe Ingredients
Directions
in small skillet over moderatly low heat, melt 2 tablespoons of
butter. Add garlic and saute until fragrant. remove from heat.
combine polenta, salt and pepper in a bowl and set aside. Put egg
yolks, milk and half and half in a saucepan and wisk well. Bring to a
boil, whisking constantly. add cornmeal mixture gradually, then add
garlic and red peppers. cook 2 minutes stirring constantly with
wooden spoon. Add remaining butter and cook an additional 2 minutes.
Preheat oven to 375 brush souffle dish or casserole with olive oil.
Place dish in oven for 5 minutes to warm it. Beat egg whites with a
pinch of salt until stiff peaks form. Gently fold whites into
thickened cornmeal. Pour mixture into hot souffle dish. Bake until
puffed and golden about 30 minutes. Serve immediately.