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PANE GIALLO (POLENTA BREAD)

Category:    Bread, Italy
Yield:8 servings
 
      5 tb Unsalted bread                      3    Eggs;separated
      2 tb Minced garlic                       2 c  Milk
      1 c  Polenta (coarse yellow corn       1/2 c  Half and half
           Meal)                               1 c  Roasted red peppers;minced
  1 1/2 ts Salt                                     Olive oil
      1 ts Fresh ground black pepper      
 
  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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