• 5 tablespoon unsalted bread
• 2 tablespoon minced garlic
• 1 cup polenta (coarse yellow corn
• 1 meal)
• 1 1/2 teaspoon salt
• 1 teaspoon fresh ground black pepper
• 3 eggs; separated
• 2 cup milk
• 1/2 cup half and half
• 1 cup roasted red peppers; minced
• 1 olive oil

1. In small skillet over moderatly low heat, melt 2 tablespoons of butter.
2. Add garlic and saute until fragrant. remove from heat.
3. Combine polenta, salt and pepper in a bowl and set aside.
4. Put egg yolks, milk and half and half in a saucepan and wisk well.
5. Bring to a boil, whisking constantly. add cornmeal mixture gradually, then add garlic and red peppers.
6. Cook 2 minutes stirring constantly with wooden spoon.
7. Add remaining butter and cook an additional 2 minutes.
8. Preheat oven to 375 brush souffle dish or casserole with olive oil.
9. Place dish in oven for 5 minutes to warm it.
10. Beat egg whites with a pinch of salt until stiff peaks form.
11. Gently fold whites into thickened cornmeal.
12. Pour mixture into hot souffle dish.
13. Bake until puffed and golden about 30 minutes.

Serve immediately.