Place the butter in a saucepan and place on the stovetop over low heat to melt.
While the butter is melting use a pastry brush to butter the souffle´ moulds. Generously brush the base of the moulds then from the base of the moulds to the top brush the sides in an upward motion.
Pour a little polenta into the moulds and roll the polenta around the mould to coat all the butter. Set the moulds aside.
Once the butter has melted add the flour and cook over medium heat for 1-2 minutes until the mixture becomes “sandy” in appearance.
Add half of the milk to the flour and butter mix (roux) and whisk in well over the heat to prevent lumps, once the mixture thickens again add the remaining milk and whisk again until smooth and cooked through
(2-3 minutes)
Remove the sauce from the heat and pour into a large mixing bowl add pepper, salt, fetta cheese and 80gm of the grated parmesan, whisk until well combined and check the seasoning.
Separate the eggs and place the yolks into the bowl with the cheese mix and whisk again until combined
Place the egg whites in a medium size mixing bowl add a small pinch of salt and with an electric mixer whisk until medium hard peaks form.
Add 1/3 of the beaten egg whites to the cheese mix and mix through well, at this stage you don’t need to be gentle with the whites, this step is to “loosen” the cheese mix
Add the next 1/3 of the whites and fold through with a rubber spatula, try not to knock out too much air from the whites. Once well combined add the last 1/3 of the whites and fold through again until well combined.
Spoon the mix into the moulds filling them almost to the top and place the moulds on a large baking tray and into a pre- heated oven combi setting 190 °C for 17 minutes
Once baked the souffle´s will have risen quite high. Place the souffle´s on a cake rack to cool in the moulds for 15 minutes, after 15 minutes remove from the mould and cool completely on the cake rack
At this stage you can place the souffle´ in the fridge until required, they will keep like this for 2 days.
To finish the souffle´ place the cream and remaining parmesan cheese in a bowl and mix with a spoon and set aside
Ensure the souffle´ is at room temperature and place the souffle´ in the bowl you intend to serve it in. Spoon over the cream and parmesan sauce and place the bowl or plate into a pre-heated oven combi setting 190 °C for 10-12 minutes until golden and bubbling.
Serve straight from the oven with crisp salad greens.