Very Vegetarian, Spinach-Polenta Soufflé

Looks like an egg bake, doesn't it?







I’ve had a craving for spinach soufflé, which led to a hunt for a gluten-free recipe. The one we found online turned out really well minus the dairy problems it caused me later.

Truthfully, I’m not supposed to be eating dairy. I can get away with a little 1/2 & 1/2 cream in my morning coffee but cow’s milk, cheese, ice-cream, and whipped cream result in adverse intestinal symptoms just minutes after consumption.

Dairy has been a hard habit to break though. Like gluten-containing bread and pizza, creamy dairy products have always been favorites of mine.

If we were to make this recipe again, we’d substitute cow’s milk for either rice or goat’s milk and use less cheese. But if you don’t have dairy “issues,” follow the exact recipe below:

¾ cup spinach, coarsely chopped
1/3 cup grated cheese
2 tsp olive oil
½ chopped onion
1 ½ cup milk (or rice milk)
1 ¼ cup water
½ cup polenta
3 egg yolks
3 egg whites
Season with parsley and freshly ground pepper

• Lightly oil an oven proof baking dish (2 pint capacity).
• Heat olive oil in large saucepan and cook the chopped onion until golden brown. Add milk and water and bring to boil.
• While coming to a boil, put egg whites into a large bowl and whisk them until they’ve reached a soft peak. Set aside.
• Pour the polenta into the boiling saucepan, stirring continuously with a wooden spoon. Remove saucepan from heat after lumps dissipate.
• Beat the egg yolks into the polenta mixture.
• Add grated cheese, spinach, parsley, and black pepper.
• Fold the egg whites into the polenta mixture.
• Spoon the mixture into the prepared baking dish.
• Bake at 400 degrees for 20-25 minutes.
• Serve immediately!

Optional: serve with fresh tomatoes drizzled with olive oil and balsamic vinegar and shredded basil leaves.

Enjoy!