| 1. | In each of 6 oiled, individual ramekins place the polenta.
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| 2. | Set ramekins in a 10x15-inch jelly-roll pan.
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| 3. | Condiments, sauces and dressings will now come in individual ramekins.
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| 4. | 2 tablespoons butter, plus more for the baking sheet and ramekins
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| 5. | Spoon souffle mixture into ramekins, filling them almost to top.
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| 6. | Butter an oblong ramekin or 4-inch au gratin dish.
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| 7. | Divide mixture among ramekins, and sprinkle with remaining bread crumbs.
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| 8. | 1 1 / 2 tablespoons butter ( more for buttering ramekins)
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| 9. | 11 tablespoons butter, more for greasing ramekins, at room temperature
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| 10. | Pour mixture into ramekins or glasses and chill for 3 hours.
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