Ingredients
The following ingredients have 5 Servings
- 2 cups water
- 1 cup yellow corn meal
- 12 ounces ricotta
- 3/4 cup Pecorino Romano, softer variety, not too aged
- 3/4 cup cooked, crumbled, sweet Italian sausage
- 3/4 cup whole milk
- 2 tablespoons softened butter
- 4 eggs, seperated
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon nutmeg
- 1 teaspoon toasted fennel seeds
- 1 teaspoon salt
- 3/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
Instruction
- Butter a medium souffle dish
- Preheat oven to 400
- Bring water to boil in a saucepan
- Stream in corn meal, whisking until thickened, about one minute
- Remove from heat and turn into a mixing bowl
- Stir in milk and let cool to lukewarm, about five minutes
- Stir in egg yolks and romano
- Add lemon zest, juice, nutmeg, fennel seeds and cayenne to ricootta and then stir this mixture into the corn meal mixture
- Stir in the sausage, salt and black pepper
- Whisk egg whites with a pinch of salt until stiff. Then fold them into the corn meal mixture.
- Turn into the souffle dish and bake for 50 minutes until puffed and brown on top. Serve immediately.
