I was craving the polenta souffle with mushroom ragout from the Grand Cafe in SF and found a recipe for it on the LA Times site. Despite knowing in my soul that 3T of baking powder sounded like a terrible error, I followed the recipe exactly, took one bite and threw the souffle out. The next day I was seeking redemption and pieced together a much better recipe using some classic proportions and methods from Larousse Gastronomique and Escoffier. <br /> <br />The vegetables in the salad that accompanies the souffle are all thinly sliced which is easy to eat and a nice texture, but takes some times. Alternately, they could all be halved or quartered and roasted together for an equally good dish.

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