It's one week till Thanksgiving. Do you know what your side dishes are?
Some years I plan my menu weeks ahead, other times I let the ideas marinate until...well, right about now.
I think I'll make healthy creamed greens (either spinach or Swiss chard, but kale would be equally delish), but I know for sure that this easy low-FODMAP polenta soufflé is getting a spot at the table.
If you've never made a soufflé before, here's why you should start with this recipe:
It's quick and easy to make.
It's baked in a casserole dish so you don't have to stress about it rising to the extreme heights of a soufflé dish.
You don't need to go out and buy an actual soufflé dish (see previous point).
It's going to sink a bit no matter what (like all soufflés), so you can make it a few hours ahead.
Why It's the Perfect Low-FODMAP Side Dish
That last point is what makes this such a nice Thanksgiving side. When a traditional soufflé baked in a tall, round dish sinks, it can look a bit sad. Since this polenta-cheddar soufflé goes in a standard, shallow casserole dish, it doesn't have very far to fall.
If you make it ahead, I'd let it cool, cover it with foil and leave it at room temperature for up to a few hours. You can reheat it in a warm oven or in the microwave. It's meant to be served either hot or at room temp, so it won't suffer as you slowly wrangle everyone to the dinner table.
What do you think? Is this simple low-FODMAP, gluten-free soufflé something you'd like to try? If just the idea of adapting a traditional stuffing recipe to be low-FODMAP exhausts you, this dish would be a great alternative.
Now, tell me what low-FODMAP recipes you're planning this year...you've only got a week (no pressure!).
Adapted from Food & Wine magazine
This easy soufflé makes a gorgeously impressive and equally tasty side dish. I haven't tried this, but I think it will work fine if you double the recipe and bake it in a 9 x 13” (3 quart) dish. The baking time will be slightly longer. I recommend a lactose-free milk such as Lactaid rather than almond or other alternative milk. If you can't do dairy at all, I think chicken broth or water could work in place of the milk. Instant polenta is nice here because it has a fine texture, but if you can't find it, use the same amount of regular yellow cornmeal and cook it according to the package directions...again, I haven't tried it myself, but I think it will work. If you're making a lot of changes to the recipe, consider testing it out beforehand!
Author: Julie~Calm Belly Kitchen Recipe type: Side
Prep time: 30 mins Cook time: 20 mins Total time: 50 mins
Serves 6 (may be doubled; see note above)
INGREDIENTS
Butter, ghee or coconut oil for the baking dish
½ cup plus 1 tbsp instant polenta
4 large or extra large eggs
2 cups lactose-free milk (I use Lactaid 2%, see note above)
¾ tsp kosher salt or ½ tsp table salt
Freshly ground black pepper to taste
2 oz grated sharp cheddar cheese
5 scallions, green parts only, chopped
INSTRUCTIONS
1. Preheat oven to 425F. Grease an 8 x 8” (1 ½ quart) baking dish with butter, ghee or coconut oil. Sprinkle 1 tbsp of the polenta in the dish and shake it around so the bottom and sides are evenly coated with polenta. Separate the eggs, adding the yolks to a small bowl and adding the whites to a large mixing bowl.
2. Add the milk to a medium saucepan and bring to a simmer over medium-high heat, whisking frequently to prevent milk from burning or bubbling over. Slowly pour in the polenta as you whisk (the slower you add it, the easier it is to prevent lumps). Reduce heat to medium low and continue whisking until thick, 3 to 4 minutes. Remove from heat. Stir in the salt, black pepper, cheese, egg yolks and scallions until combined.
3. With an electric mixer on high speed, beat the egg whites until stiff (stiff peaks should form when you lift the mixer out of the bowl), 2 to 4 minutes. Add about 1/3 of the polenta mixture to the whites and gently fold them in with a few strokes of a spatula. Add remaining polenta in 2 more additions, gently folding each time. When you're done, the mixture should be evenly combined but it's okay if a few white streaks are visible.
4. Transfer the mixture into the prepared baking dish and bake until puffed up, golden and slightly jiggly in the center, 20 to 22 minutes. A toothpick should come out with moist crumbs, but not wet batter. Serve right away. Soufflé will start to fall in a few minutes, but that just means you did it right!
Nutrition Information
Serving size: 1/6 of recipe Calories:189 Fat:8 g Saturated fat:4 g Carbohydrates:17 g Sugar:4 g Sodium:443 mg Fiber:2 g Protein:11 g
