in small skillet over moderatly low heat, melt 2 tablespoons of butter. Add garlic and saute until fragrant. Remove from heat. Combine polenta, salt and pepper in a bowl and set aside. Put egg yolks, milk and half and half in a saucepan and wisk well. Bring to a boil, whisking constantly. Add cornmeal mixture gradually, then add garlic and red peppers. Cook 2 minutes stirring constantly with wooden spoon. Add remaining butter and cook an additional 2 minutes.

Preheat oven to 375 brush souffle dish or casserole with olive oil. Place dish in oven for 5 minutes to warm it. Beat egg whites with a pinch of salt until stiff peaks form. Gently fold whites into thickened cornmeal. Pour mixture into hot souffle dish. Bake until puffed and golden about 30 minutes. Serve immediately.