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Pane giallo (polenta bread)

Yield: 8 Servings

Ingredients:

• 5 tb Unsalted bread
• 2 tb Minced garlic
• 1 c Polenta (coarse yellow corn Meal)
• 1 1/2 ts Salt
• 1 ts Fresh ground black pepper
• 3 Eggs;separated
• 2 c Milk
• 1/2 c Half and half
• 1 c Roasted red peppers;minced

Instructions:

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

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