Yield: 4 servings
|2¼ cup||Whole milk|
|¾ cup||Finely ground cornmeal|
|\N \N||Freshly ground pepper; to taste|
|4 ounces||Diced Fontina or Brie cheese; rind removed|
|4 \N||Egg yolks|
|⅓ cup||Freshly grated Parmesan cheese|
|⅓ cup||Chopped fresh chives|
|6 \N||Egg whites|
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 ½ cup of egg whites to stiff folds. Stir ½ 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.