Preheat oven to 200C (392F).

Lightly oil 4 souffle dishes with olive oil spray.

Sprinkle the inside of each dish with polenta.

Place the dishes on an oven tray.

Melt butter in a saucepan over medium heat.

Add flour to the melted butter and cook, stirring constantly, for 1 minute without letting it brown.

Gradually add milk to the flour-butter mixture, whisking continuously to prevent lumps.

Continue whisking until the mixture boils and thickens into a smooth sauce.

Transfer the mixture to a large bowl.

Stir in the egg yolks, Philadelphia Light Spreadable Cream Cheese, and blue cheese.

Allow the cheese mixture to cool slightly.

In a separate clean bowl, beat the egg whites until stiff peaks form.

Gently fold the beaten egg whites into the cheese mixture, being careful not to deflate the whites.

Divide the souffle mixture evenly among the prepared souffle dishes.

Bake in the preheated oven for 15 minutes, or until the souffles have risen and are lightly browned.

Garnish with fresh flat-leaf parsley.

Serve the souffles immediately.