Parmesan Polenta Souffle

1 Tbsp butter
1 1/3 cups parmesan cheese
1 Tbsp olive oil
4 Tbsp cornmeal
4 egg yolks
salt/pepper to taste
5 egg whites

Heat oven to 425.

1. Butter a 6 qt soufflé dish and dust w/ 2 Tbsp cheese
2. Bring 1 2/3 cups water to boil w/ olive oil and sprinkle in corn meal in a slow steady stream stirring constantly. Cook polenta on medium high for 10 minutes until mixture is thickened. Remove from heat.
3. Beat in egg yolks, and all but 1 Tbsp cheese. Season w/ salt/pepper and set aside.
4. Beat egg whites with pinch of salt on high until they hold peaks, are stiff but still creamy. Gradually blend the egg whites w/ polenta mixture, folding gently.
5. Spoon mixture into prepared pan, smooth top and sprinkle w/ remaining cheese.
6. Bake 25-30 min until soufflé is puffed, brown and firm. Serve immediately.