Categories: Breads, Italian 
      Yield: 8 servings 
  
      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 
           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.