5 tb Unsalted bread
2 tb Minced garlic
1 c  Polenta (coarse yellow corn
Meal)
1 1/2 ts Salt
1 ts Fresh ground black pepper
3    Eggs;separated
2 c  Milk
1/2 c  Half and half
1 c  Roasted red peppers;minced
Olive oil

in small skillet over moderatly low heat, melt 2
tablespoons of 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 wisk well. Bring
to a boil, whisking constantly. add cornmeal 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 brush souffle dish or casserole
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
cornmeal. Pour mixture into hot souffle dish. Bake
until puffed and golden about 30 minutes. Serve
immediately.