Combine the egg yolks and the sour cream. Stir in the flour and the baking soda. Stir in the buttermilk 1 cup at a time, until thoroughly blended. Add the melted butter and the polenta. In the bowl of an electric mixer, beat the egg whites on high speed until stiff peaks form. Stir half of the beaten egg whites into the mixture. Fold in remaining whites. Spray the waffle iron with the cooking spray. Spoon in the batter to fill, but not overflow, the iron. Close the waffle iron. Bake until golden and crisp, about 5 minutes. Remove the waffles from the waffle iron. Quickly flip the waffle back and forth between your hands to crisp and to cool slightly. Place the waffles on the serving plates. Serve with topping of choice. Serves 3 to 4. Recipe Source: Martha Stewart Living -
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|Serving Size: 1 Serving (253g)|
|Recipe Makes: 4 servings|
|Calories from Fat: 112 (36%)|
|Amt Per Serving||% DV|
|Total Fat 12.4g||17 %|
|Saturated Fat 7.1g||36 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.7g|
|Cholesterol 35.9mg||11 %|
|Sodium 890.7mg||31 %|
|Potassium 415.8mg||11 %|
|Total Carbohydrate 37.8g||11 %|
|Dietary Fiber 1.2g||5 %|
|Sugars, other 36.6g|
|Protein 11.4g||16 %|
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Calories per serving: 310
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