Delicious Living
  • 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)

Polenta Souffle with Ramps

DL Staff | Delicious Living
  • Serves: 6 people

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.

  1. Preheat oven to 350º. Lightly oil six 4-ounce ramekins.
  2. 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.
  3. Whip egg whites into stiff peaks. Fold into warm grits in thirds until incorporated. Transfer to ramekins; bake 20-25 minutes or until risen.
  4. 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.
  5. When soufflés are done, turn onto plates, top with ramps, and drizzle with vinaigrette.

PER SERVING: 190 cal, 10g fat (5g mono, 3g poly, 2g sat), 4mg chol, 5g protein, 20g carb, 1g fiber, 300mg sodium

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