I'm having friends for dinner tomorrow night and making short ribs and polenta. For some reason I really feel like making a souffle and a tomato one comes to mind. Now, I've never MADE a tomato souffle and don't even know if it is a good idea. I have a niggling little thought in the back of my mind that it wouldn't work well with the polenta but I don't know WHY .
Apparently I am not as clear on this menu as I thought and need some HELP.