Instructions: For the Souffle: 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.

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.

For the Mushroom Ragout: Heat oil in skillet over medium-high heat. Add mushrooms with shallots and saute until tender, 5 minutes. Add Madeira and stock. Cook over medium heat until reduced and slightly thickened, 5 minutes. Stir in tarragon, butter and salt and pepper to taste.

Pour Mushroom Ragout onto serving platter and spoon Souffle over top. The ragout is great over rice, noodles or dumplings. The souffle is wonderful with poultry, pork or beef stew.

This recipe yields 6 servings.

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