Method

• 1.
  Preheat the oven to 160°C. Grease eight 1/2-cup (125ml) dariole moulds with butter and dust with polenta.
• 2.
  Melt the butter in a saucepan over low heat. Increase the heat to medium, add the flour and cook for 2-3 minutes. Add the milk and whisk gently until smooth. Remove from heat and whisk in polenta. Stand for 5 minutes to cool slightly.
• 3.
  Whisk the 4 eggwhites with electric beaters to stiff peaks. Stir the 6 egg yolks into the cooled polenta mixture, then gently fold in the eggwhite.
• 4.
  Fill moulds three-quarters full with soufflé mixture and transfer to a roasting pan. Pour enough boiling water into pan to come halfway up the sides of the moulds. Bake for 25 minutes or until risen.
• 5.
  Invert moulds onto a baking paper-lined baking tray. Place Taleggio and cream in a heatproof bowl set over a pan of gently simmering water (don’t let the bowl touch the water), stirring occasionally until melted and smooth.
• 6.
  Pour the Taleggio sauce over each soufflé and sprinkle with parmesan. Bake for 25 minutes or until puffed and golden, then serve with a green salad.