*  Exported from  MasterCook  *

                       Pane Giallo (Polenta Bread)

Recipe By     :
Serving Size  : 8    Preparation Time :0:00
Categories    : Breads                           Italian

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   5       tb           Unsalted bread
   2       tb           Garlic -- minced
   1       c            Polenta
   1 1/2   ts           Salt
   1       ts           Black pepper -- fresh ground
   3                    Eggs -- separated
   2       c            Milk
     1/2   c            Half and half
   1       c            Roasted red peppers -- minced
                        Olive oil

  In small skillet over moderately low heat, melt 2 tb 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 whisk well. Bring to a boil,
  whisking constantly. Add corn meal 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°F, brush souffle dish or casserole
  dish 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 corn meal. Pour mixture into hot souffle
  dish. Bake until puffed and golden about 30 minutes. Serve
  immediately.


                   - - - - - - - - - - - - - - - - - -