Polenta soufflé with oven vegetables and tomato concassé

Ingredients (4 servings)

Polenta Soufflé

120 g fine polenta semolina
400 ml milk
40 g butter
40 g Parmesan, finely grated
2 eggs
2 egg yolks
Salt
Nutmeg

Roasted Vegetables

1 zucchini
1 small eggplant
1 yellow bell pepper
1 red bell pepper
2 tbsp olive oil
Salt
Pepper
Thyme

Tomato Concassé

4 ripe tomatoes
1 small shallot
1 tbsp olive oil
1 tsp tomato paste
1 tsp sugar
Salt
Pepper
Fresh basil

Preparation

Cook Polenta

Bring milk with butter and a pinch of salt to a boil.
Gradually sprinkle in the polenta semolina while stirring constantly.

Stir over low heat for about 6–8 minutes until a thick, creamy mass forms.

Remove from heat and stir in Parmesan and egg yolks.

Beat egg whites with a pinch of salt until stiff and gently fold into the polenta mixture.

Grease soufflé molds with butter and dust with some polenta or Parmesan.
Fill with the mixture.

Bake in the oven at 180 °C for about 18 minutes until the soufflé has risen and is golden yellow.

Roasted Vegetables

Slice the vegetables.

Mix with olive oil, salt, pepper, and thyme.
Place on a baking sheet.

Roast at 200 °C for about 12–15 minutes until the vegetables are soft and lightly browned.

Tomato Concassé

Score tomatoes crosswise and briefly blanch in boiling water.
Peel off the skin.

Remove seeds and dice the tomatoes.

Finely dice the shallot and sauté in olive oil until translucent.
Add tomato cubes and tomato paste.

Season with salt, pepper, and a little sugar and simmer briefly.
Finally, fold in basil.

Professional Tip from the Plunhof Kitchen

For especially airy soufflés, let the polenta mixture cool slightly before folding in the egg whites. This keeps the structure stable and the soufflé rises evenly.

Avoid Common Mistakes

Polenta too firm
Stir in more milk. The mixture must be creamy.

Soufflé collapses
Fold in egg whites gently and do not open the oven door during baking.

Vegetables too soft
Use high heat and do not pile vegetables on top of each other.

Nutrition & Alternatives

Vegetarian
Gluten-free

Vegan version
Replace milk with oat drink
Butter with olive oil
Eggs with plant-based egg substitute or silken tofu

Nutritional Values per Serving (approx.)

Calories
420 kcal

Protein
16 g

Carbohydrates
42 g

Fat
20 g

Product Knowledge

Polenta

Polenta is made from cornmeal and is a staple food of Alpine cuisine. In South Tyrol and Northern Italy, it is traditionally served with meat dishes, mushrooms, or vegetables.

Tomatoes

Ripe tomatoes provide freshness and natural sweetness. The concassé keeps color and aroma particularly intense.

Zucchini

Zucchini bring a mild, slightly nutty note and provide balance in the dish.

Storage

Polenta mixture
Keeps up to 2 days in the refrigerator.

Roasted vegetables
Can be prepared in advance and reheated shortly before serving.

Serving Suggestion

Place a pool of tomato concassé in the center of the plate.
Set the polenta soufflé on top.

Arrange roasted vegetables around.
Garnish with frisée salad or wild herbs.
Finally, drizzle with high-quality olive oil.

Decoration & Presentation (Plunhof Style)

Plate
Large white gourmet plate

Structure
Tomato concassé as base
Soufflé placed in the center

Vegetables
Loosely arranged around the soufflé

Garnish
Frisée or wild herbs
A few drops of olive oil

Contrast
Yellow soufflé
Red tomatoes
Green vegetables

What is a Polenta Soufflé?

A polenta soufflé is a light oven dish made from cooked polenta, eggs, and cheese. The beaten egg whites give the dish its airy structure. It is baked in the oven and often served with vegetables or tomato sauce.

Which polenta is suitable for a soufflé?

Fine polenta semolina is best suited for a polenta soufflé. It becomes creamier and blends better with eggs and cheese. Coarse polenta can be used but results in a coarser texture.

Can polenta soufflé be prepared in advance?

Yes. The polenta mixture can be prepared several hours ahead. However, the egg whites should only be folded in shortly before baking to keep the soufflé nice and airy.

How to prevent a soufflé from collapsing?

To keep a polenta soufflé stable:

• Fold in egg whites gently

• Do not open the oven during baking

• Serve the soufflé immediately

Which side dishes go well with polenta soufflé?

Polenta soufflé pairs excellently with:

• Roasted vegetables

• Tomato concassé

• Mushroom ragout

• Braised vegetables

• Fresh herbs or salad

Is polenta soufflé gluten-free?

Yes. Polenta is made from corn and is naturally gluten-free. Therefore, the dish is well suited for a gluten-free diet.

Which spices go well with polenta?

Especially suitable are:

• Nutmeg

• Thyme

• Rosemary

• Sage

• Black pepper

• Parmesan

These flavors are typical of South Tyrol’s Alpine cuisine.

Which tomatoes are suitable for tomato concassé?

For a concassé, ripe aromatic tomatoes like Roma or San Marzano tomatoes are best. They contain little water and have an intense aroma.

Can polenta soufflé also be prepared vegan?

Yes. Eggs can be replaced with plant-based egg alternatives or silken tofu. Milk can be substituted with oat or almond drink and butter with olive oil.

Is polenta typical for South Tyrol?

Polenta is one of the classic dishes of Alpine cuisine and is especially common in South Tyrol, Northern Italy, and Tyrol. It used to be an important peasant food and is now served in many modern variations.