Souffle Cheese and Scallion Puff

Terrytx posted 04-22-98

Cheese and Scallion Puff

Recipe By : Houston Chronicle-4/22/98
Serving Size : 8 Preparation Time :0:00
Categories : Breakfast

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3 cups low-fat milk
1 1/4 cups finely chopped green onions
3/4 cup yellow cornmeal
2 large egg yolks
1/2 cup freshly grated Parmesan
1/2 cup grated extra-sharp cheddar
1 teaspoon salt -- divided
1/4 teaspoon freshly ground black pepper
7 large egg whites

Preheat oven to 375 degrees.

Lightly oil a 3-qt. baking dish, or coat it with nonstick spray.

In a heavy, med.-size saucepan, bring milk and green onions to a simmer over med. heat.

While whisking, slowly sprinkle in cornmeal.

Cook, whisking constantly,, until mixture has thickened, about 5 min.

Remove from heat and let cool for 10 min.

Whisk in egg yolks, cheeses, 1/2 tsp. salt, and pepper. (The recipe can be made ahead to this point. Store, covered, in the refrigerator up to 2 days. Return to room temp. before continuing.)

About 45 min. before serving. in a large mixing bowl, beat egg whites and remaining salt with electric mixer on high speed until soft peaks form.

Whisk 1/4 of the beaten whites into the milk mixture.

With a rubber spatula, fold in remaining whites.

Spoon batter into prepared baking dish, and smooth the top.

Bake 30-35 min., or until puffed and golden brown.

Serve immediately.

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