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Cheesy polenta and pumpkin souffles
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Prep Time:
15 minutes
Cook Time:
50 minutes
Total Time:
65 minutes
15-minute prep cheesy golden souffles made with leftover ingredients - a clever and delicious choice!
Ingredients:
  • 4 eggs, separated
  • 450g piece Kent pumpkin, peeled, chopped
  • 375ml (1 1/2 cups) reduced-fat milk
  • 15g butter, chopped
  • 120g (2/3 cup) instant polenta
  • 80g (1 cup) coarsely grated vintage cheddar
  • 2 leftover green shallots, thinly sliced
  • 5.90 gm Dijon mustard
  • 1.00 gm gluten-free baking powder
  • Basil pesto, to serve
  • Salad leaves, to serve
Instructions:
  • Preheat the oven to 200°C/180°C fan forced and grease four 325ml ovenproof ramekins with olive oil spray. Steam the pumpkin in a large steamer over simmering water for 12-14 minutes until tender. Blend the cooked pumpkin until smooth using a stick blender.
  • In a saucepan over medium heat, gently simmer together the milk and butter. Slowly pour in the polenta while stirring continuously until fully incorporated. Lower the heat to medium-low and cook for 2 minutes, stirring constantly until thickened. Mix in the pumpkin and stir for an additional minute. Let it cool for 2 minutes before serving.
  • Beat egg whites in a clean, dry bowl until soft peaks form. Mix yolks, cheddar, shallot, mustard, and baking powder in a bowl. Stir yolk mixture into polenta mixture. Season and fold in egg whites in 2 batches. Divide into ramekins and bake for 25-30 minutes until puffed and golden. Serve with basil pesto and salad leaves.

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