Victor Scargle, chef at San Francisco’s Grand CafÃ©, offers up these puffy, golden polenta soufflÃ©s as a hearty first course. Paired with a salad, they make a handsome, satisfying entrÃ©e for lunch or a simple supper. Although moist and light, the soufflÃ©s are more like spoon bread than the classic puffer. This deviation is a blessing because, unlike a temperamental true soufflÃ©, which demands careful timing, these polenta soufflÃ©s endure. You can even bake them ahead, then reheat.