| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Veg02 |
4 |
servings |
INGREDIENTS
| 2 1/4 |
c |
Whole milk |
| 3/4 |
c |
Finely ground cornmeal |
| 1 |
ts |
Salt |
|
|
Freshly ground pepper; to taste |
| 4 |
oz |
Diced Fontina or Brie cheese; rind removed |
| 4 |
|
Egg yolks |
| 1/3 |
c |
Freshly grated Parmesan cheese |
| 1/3 |
c |
Chopped fresh chives |
| 6 |
|
Egg whites |
INSTRUCTIONS
Preheat oven to 450 degrees F. In a saucepan over medium heat, bring milk
to a simmer, whisk in cornmeal, salt and pepper, and reduce heat to
medium-low. Cook, stirring constantly, until mixture is thick and cornmeal
is no longer grainy, 16-20 minutes. Stir in Fontina cheese, remove pan from
heat and cook, stirring occasionally, about 10 min. Add egg yolks, parmesan
cheese, and chives; stir until smooth and transfer mixture to a large
mixing bowl. In another large mixing bowl, beat egg whites to stiff folds.
Stir 1/2 cup of egg whites to stiff folds. Stir 1/2 cup of egg whites into
cornmeal-cheese mixture until smooth. Fold in remaining whites until
smooth. Immediately pour mixture into a lightly oiled 12" everyday pan and
bake 10 min. Reduce heat to 375 degrees F. and continue baking until the
top is golden brown and puff is almost double in height , 15-20 min. more,
Serve immediately. Serves 4.
Recipe by: Williams Sonoma Spring Catalog
Converted by MM_Buster v2.0l.
A Message from our Provider:
“You think life is full of surprises? Wait till you die!”