Polenta Souffle

4 1/2 tablespoons butter
3/4 cup polenta (or cornmeal)
1 3/4 cups chicken broth
1 cup heavy whipping cream
1/2 cup freshly grated Parmesan cheese
1/2 teaspoon salt
4 large egg yolks, beaten
5 large egg whites, stiffly beaten

Preheat oven to 375. Grease a 2-1/2 to 3-quart casserole or soufflé dish. Melt butter in a large skillet. Add polenta and cook 2 minutes. Stir in broth and cream. Bring to a boil and simmer uncovered for 5 minutes. Remove from the heat and add the cheese, salt, and egg yolks. Stir until combined. Fold in egg whites. Spoon into prepared dish and bake for 35 minutes.