Pane Giallo (Polenta Bread)

Instructions

1. 1

   in small skillet over moderatly low heat, melt 2 tablespoons of butter. Add garlic and saute until fragrant. remove from heat.

2. 2

   combine polenta, salt and pepper in a bowl and set aside.

3. 3

   Put egg yolks, milk and half and half in a saucepan and wisk well. Bring to a boil, whisking constantly.

4. 4

   add cornmeal mixture gradually, then add garlic and red peppers. cook 2 minutes stirring constantly with wooden spoon.

5. 5

   Add remaining butter and cook an additional 2 minutes.

6. 6

   Preheat oven to 375 brush souffle dish or casserole with olive oil. Place dish in oven for 5 minutes to warm it.

7. 7

   Beat egg whites with a pinch of salt until stiff peaks form. Gently fold whites into thickened cornmeal.

8. 8

   Pour mixture into hot souffle dish.

9. 9

   Bake until puffed and golden about 30 minutes.

10. 10

    Serve immediately.