Twice baked cheese soufflés
Ingredients
- 1 ½ tbsp olive oil, plus ½ tsp for greasing
- 1 heaped tbsp polenta
- 1 tsp butter
- 25g plain flour
- 250ml semi-skimmed milk
- 50g parmesan, grated
- 1 tsp Dijon mustard
- 50g light soft cheese
- 2 heaped tbsp snipped chives, plus extra to serve
- 2 large egg yolks
- 3 large egg whites
- 50g rocket
- 350g cherry tomato, finely chopped
- ½ small red onion, finely chopped
- 1 tsp tomato purée
- pinch crushed dried chillies
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