Corn semolina soufflé with cheese

Ingredients for 4 servings:

• 1,500 ml water
• 1 tsp salt
• 240 g corn semolina (polenta)
• 2 eggs
• 190 g Cheddar cheese, grated
• 2 tbsp butter
• ½ tsp Tabasco, or to taste
• Salt and pepper, black from the mill
• Paprika powder
• Butter for the mold

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Cheese Grits Soufflé

Preheat the oven to 180°C. Grease a 2-liter soufflé or baking dish with butter. Bring the water and a teaspoon of salt to a boil in a large saucepan. Slowly add the cornmeal. Reduce the heat to low, cover, and simmer for about 20 minutes until the semolina thickens, stirring occasionally. Whisk the eggs in a small bowl. Take 200g of the cornmeal and stir it into the eggs. Stir this mixture into the remaining semolina along with the cheese, butter, and Tabasco. Season with salt and pepper. Stir until the cheese and butter are melted. Pour the mixture into the dish and dust with paprika. Bake the soufflé for about 45 minutes, until the center is cooked through and a nice brown crust has formed on top.