Delicious as an appetizer or side dish, this easy souffle gets a flavor lift from ramps (aka wild leeks), an early-spring member of the cancer-fighting allium family. If you don't have ramps, substitute fresh green onions.
Recipe Ingredient Details:
2 cups water
1/2 cup grits (polenta or coarse cornmeal)
1/2 cup grated Parmesan cheese
1/2 teaspoon salt
2 egg whites
2 tablespoons fresh lemon juice
1/2 tablespoon fresh lemon zest
1/4 cup olive oil
12 fresh ramps (or green onions)
Preheat oven to 350º. Lightly oil six 4-ounce ramekins.
In a medium saucepan, bring water to a boil and whisk in grits. Reduce heat and cook, stirring occasionally, until grits begin to thicken, about 5 minutes. Stir in cheese, salt and pepper to taste.
Whip egg whites into stiff peaks. Fold into warm grits in thirds until incorporated. Transfer to ramekins; bake 20-25 minutes or until risen.
Meanwhile, whisk until blended lemon juice, zest, oil, and salt and pepper to taste. Peel and clean ramps; brush with olive oil and grill or broil until tender, 5 minutes.
When soufflés are done, turn onto plates, top with ramps, and drizzle with vinaigrette.
Recipe Additional Notes:
PER SERVING: 190 cal, 10g fat (5g mono, 3g poly, 2g sat), 4mg chol, 5g protein, 20g carb, 1g fiber, 300mg sodium
Mon, 2014-02-03 12:33