Yield: 1 servings
|1 teaspoon||Baking powder|
|1 pounds||Andouille sausage|
|½ cup||Grated Cheddar cheese|
|½ teaspoon||Salt; or to taste|
|¼ teaspoon||Freshly-ground black pepper; or to taste|
|2||Egg yolks; slightly beaten|
|4||Egg whites; stiffly beaten|
Preheat the oven to 325 degrees. Chop the sausage into small pieces, cook, and drain free from excess fat. Set aside. In a medium saucepan stir 2 cups of the milk into the cornmeal. Cook, stirring constantly, until the mixture is very thick and pulls away from the sides of the pan. Remove from the heat, stir in the remaining milk , butter, baking powder, sausage, cheese, salt, and pepper mixing well. Stir 1 cup of this hot mixture into the egg yolks, mix to combine, and return all to the sauce pan. Gently fold in the beaten egg whites. Pour into a greased 2-quart casserole dish. Bake for 40 to 50 minutes. This recipe yields ?? servings.
Recipe Source: ESSENCE OF EMERIL with Emeril Lagasse From the TV FOOD NETWORK - (Show # EE-2184 broadcast 09-12-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Mrs. Gunther, I would presume Converted by MM_Buster v2.0l.