From Market Bistro Chef John Winnek. It’s more like a fluffy corn pudding or spoon bread than a true corn souffle, but its non-fussy nature makes this a perfect side dish for a cookout. Serves 8.
1 c polenta/corn grits
1 c boiling water
2 c milk
2 t Kosher salt
4 T unsalted butter, melted
4 large egg yolks, lightly beaten
4 large egg whites, beaten into stiff peaks.
1 ear of fresh corn, shaved off the cob (about 1 c)
Method: Preheat oven to 350 degrees. Whisk polenta into boiling water in a double boiler pan and then set over simmering water and continue whisking for 2 minutes. Gradually whisk in 1 c milk and cook, stirring constantly, until milk is absorbed. Now add second cup of milk and melted butter and salt and continue to whisk until absorbed, about 2 more minutes. The end result should be smooth, no lumps, and a little soupy; it will continue to set up as it cooks in the oven.
Remove from heat and stir in the egg yolks, then the corn niblets. Fold in egg whites just until incorporated (don’t overstir or they’ll lose their loft). Pour into a buttered oven pan or individual buttered ramekins. Bake 40 minutes (30 minutes for ramekins) or until puffed and brown. (Try not to open oven door.) Serve immediately if you can; if you wait it will deflate a little but will still be light and delicious.