Polenta Soufflé And Salad

By Sunset
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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

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