Lightly grease six 150ml ramekins with
oil and coat with the polenta, shaking out
any excess. Sit the ramekins in a small
roasting tin. Heat the oil and butter in
a medium saucepan, stir in the flour and
cook, stirring, for 1 min. Remove from
the heat and pour in the milk, a little at a
time, stirring well until mixture is smooth.
Heat oven to 200C/180C fan/gas 6.
Return pan to the heat and cook, stirring
continuously, until mixture thickens and
comes to the boil. Remove from the heat.
Reserve 1 heaped tbsp of the Parmesan
and stir the rest into the mixture, with
the mustard, then the soft cheese in
small spoonfuls. Add the chives, season
with pepper and leave to cool slightly.
Meanwhile, make the salsa. Mix
together the tomatoes, onion, tomato
purée and chillies. Season with a grinding
of pepper, and chill.
Beat the egg yolks into the cheese
mixture. Whisk the egg whites to stiff
peaks. Using a large metal spoon, fold
a spoonful into the mixture to slacken
slightly. Gently and evenly fold in the
remaining whites, half at a time, keeping
mixture light and airy. Evenly spoon into
the ramekin dishes to fill. Pour cold water
into the roasting tin to come halfway
up the sides of the dishes. Bake for
15-18 mins until golden on top and risen.
Carefully remove from the tin and leave
to cool. The soufflés will sink as they cool
– they can be left for 20 mins before
re-baking, or cover the dishes once cold
and keep overnight in the fridge.
When ready to serve, heat oven to
200C/180C fan/gas 6. If the soufflés
have been in the fridge, sit them at room
temperature for about 10 mins before
baking. Turn each out of its dish and place,
right-side up, on a baking sheet lined with
baking parchment. Sprinkle the reserved
Parmesan over each soufflé, then bake for
10 mins or until risen. Scatter with chives.
Serve each with a pile of rocket and salsa.