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Ingredients

• About 1/4 cup (1/8 lb.) butter or margarine
• 2 tablespoons grated parmesan cheese
• 2 cups milk
• 1/2 cup polenta
• About 3/4 teaspoon salt
• 4 large eggs, separated
• 1 1/2 teaspoons baking powder
• About 8 cups rinsed, crisped butter lettuce leaves
• Mushroom dressing
• Cambozola fondue
• 2 tablespoons chopped fresh chives

Description

Notes: You Can Also Bake These Soufflés In 12 Muffin Cups (2 1/2 In. Wide, 1/3-cup Capacity); Butter The Cups And Dust Lightly With Grated Parmesan Cheese (1/4 Cup Total), Then Fill Cups, Mounding Batter Slightly. Bake As Directed (step 5). Ease The Bake

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