November 10, 2017
Eggs, Grains, Vegetables,
Appetizers, Entertaining, Electric Mixer, Oven Bake, Stove Top, Vegetarian, Wine more
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"Recipe source: Bon Appetit (November 2007)"
To make the sauce: heat oil in a large skillet over high heat. Add mushrooms and saute until softened (2 minutes). Reduce heat to medium-high and add shallots and saute until translucent (2 minutes). Add 1/2 cup wine and simmer until wine is absorbed (2 minutes). Add broth and boil one minute. Add cream and simmer until thickened (1 minute). Remove from heat and add herbs. Add butter a few pieces at a time, stirring until melted. Stir in remaining 1 tablespoon of wine. Season with salt and pepper. (****this can be made 2 hours ahead of time; covered and let stand at room temperature).
To make the souffles: preheat oven to 400 degrees F.
Butter six 3/4 cup souffle dishes.
In a saucepan over medium high heat bring the broth and cream to a boil. Gradually whisk in polenta. Stir constantly with a wooden spoon until polenta bubbles. Reduce heat to medium and cook, stirring constantly until pollen thickens (5 minutes). Transfer plant to a large bowl. Whisk in 1 egg, 2 egg yolks, cheese, salt,pepper and rosemary. Beat egg whites (2) in a medium bowl until stiff peaks form. Fold half of the egg whites into the warm plant mixture to lighten and then fold in the remaining egg whites.
Divide polenta mixture among souffle dishes and place on a baking sheet. Bake until souffles are slightly puffed and top are dry (17-20 minutes).
Rewarm sauce; divide among 6 plates. Run thin knife around inside edge of dishes to loosen souffles. Turn out shuffles. Quickly turn shuffles right side up and place atop mushroom cream sauce.
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