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Fallen Polenta And Goat Cheese Soufflé With Mixed Salad


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1/2 cup plus 1 tablespoon instant polenta

1 tablespoon freshly grated Parmigiano-Reggiano cheese

2 cups milk

5 1/2 ounces fresh goat cheese (2/3 cup)

4 large eggs, separated

2 tablespoons snipped chives

Kosher salt and freshly ground pepper

2 tablespoons extra-virgin olive oil

1 tablespoon fresh lemon juice

1 bunch arugula (6 ounces), thick stems removed

1 small head of radicchio, leaves torn into bite-size pieces

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