Cornmeal Souffle
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- L milk
- g cornmeal (maize flour)
- g sugar
- g butter
- count eggs
- pinch salt
Instructions
- Slacken the cornmeal with a little cold milk, then stir into the boiling milk to make a thin porridge; boil briefly.
- Off the heat stir in butter, sugar and salt; let cool.
- Beat in the egg yolks, then fold in the stiffly whipped whites.
- Pour into a buttered, flour-dusted mold and cook with heat above and below until risen.
- Serve immediately so it stays soft; ideally cook and serve in a flameproof dish. Serves six.