Small Polenta Soufflés with Oyster Mushrooms and Rosemary

Ingredients:

• 1 cup of polenta
• 3 cups of water
• 1 cup of grated parmesan cheese
• 2 cups of oyster mushrooms, chopped
• 1 teaspoon of fresh rosemary, chopped
• 2 tablespoons of butter
• 2 tablespoons of flour
• 1 cup of milk
• 3 eggs, separated
• Salt and pepper to taste

Directions:

1. In a medium-sized saucepan, bring the water to a boil. Add the polenta, salt and pepper, and stir regularly for about 5 minutes until it thickens.
2. Add the grated parmesan cheese to the polenta mixture, and let it cool for a few minutes before adding the egg yolks. Mix well until the yolks are fully incorporated.
3. In a separate pan, heat the butter over medium heat. Add the oyster mushrooms and rosemary, season with salt and pepper, and sauté for a few minutes until soft.
4. Sprinkle the flour over the mushrooms, and then pour in the milk. Cook for a few minutes until the mixture thickens, stirring constantly to avoid lumps.
5. Preheat the oven to 375°F. Grease 8 ramekins or muffin cups with butter or cooking spray.
6. Beat the egg whites until stiff peaks form, then fold them gently into the polenta mixture.
7. Spoon the polenta mixture evenly into each ramekin or muffin cup, filling them about 2/3 of the way. Spoon a generous amount of the mushroom mixture over each one.
8. Bake for 15-20 minutes until the soufflés are puffed and golden brown. Serve immediately.

Verdict:

These small polenta soufflés with oyster mushrooms and rosemary are a delicious and easy recipe to make. The mixture of creamy polenta and flavorful sautéed mushrooms makes for a perfect side dish or light meal. The soufflés are also impressive-looking, which makes them great for serving at a dinner party or special occasion.

Serving Suggestions:

These soufflés go well with roasted meats, fish or vegetables. You can also serve them with a simple side salad or some steamed greens. They are best enjoyed fresh out of the oven, while still hot and puffy.