3 cups milk 1/2 cup polenta 1/2 cup cornmeal 4 eggs, separated 1/4 cup (1/2 stick) butter 1 1/2 teaspoons salt 3 tablespoons baking powder 1 1/2 tablespoons sugar Olive oil, for greasing

Step 1 Heat milk in saucepan over medium heat until bubbles form around edges. Stir in polenta and cornmeal and whisk until thickened, about 3 to 4 minutes. Cool about 10 minutes, then stir in egg yolks, butter, salt and baking powder.

Step 2 Beat egg whites with sugar until stiff, 2 to 3 minutes. Lightly fold half egg white mixture into polenta. Fold in remaining egg white mixture. (Always add egg white in 2 or more steps to evenly incorporate). Pour polenta mixture into well-oiled 2-quart baking dish or souffle dish. Bake at 350 degrees until polenta is puffy and browned, 45 to 50 minutes.

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