Title: Pane giallo (polenta bread)
 Categories: Breads, Italian
      Yield: 8 Servings
 
      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.