Polenta Souffle with Ramps
  • 2cups water
  • 1/2cup gritspolenta or coarse cornmeal
  • 1/2cup grated Parmesan cheese
  • 1/2teaspoon salt
  • 2 egg whites
  • 2tablespoons fresh lemon juice
  • 1/2tablespoon fresh lemon zest
  • 1/4cup olive oil
  • 12 fresh rampsor green onions
  1. Preheat oven to 350┬║. 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 souffl├ęs 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