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.
Polenta Souffle with Ramps
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Instructions
- 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 Notes
Nutrition Facts
Polenta Souffle with Ramps
Amount Per Serving
Calories 190
Calories from Fat 90
% Daily Value*
Total Fat 10g
15%
Saturated Fat 2g
10%
Polyunsaturated Fat 3g
Monounsaturated Fat 5g
Cholesterol 4mg
1%
Sodium 300mg
13%
Total Carbohydrates 20g
7%
Dietary Fiber 1g
4%
Protein 5g
10%
* Percent Daily Values are based on a 2000 calorie diet.
PER SERVING: 190 cal, 10g fat (5g mono, 3g poly, 2g sat), 4mg chol, 5g protein, 20g carb, 1g fiber, 300mg sodium
