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Ingredients
- 2 1/4 c. whole lowfat milk
- 3/4 c. finely grnd cornmeal
- 1 tsp salt freshly grnd pepper, to taste
- 4 ounce diced Fontina or possibly Brie cheese, rind removed
- 4 x egg yolks
- 1/3 c. freshly grated Parmesan cheese
- 1/3 c. minced fresh chives
- 6 x egg whites
Directions
- Preheat oven to 450 degrees F. In a saucepan over medium heat, bring lowfat milk to a simmer, whisk in cornmeal, salt and pepper, and reduce heat to medium-low.
- Cook, stirring constantly, till mix is thick and cornmeal is no longer grainy, 16-20 min. Stir in Fontina cheese, remove pan from heat and cook, stirring occasionally, about 10 minutes. Add in egg yolks, parmesan cheese, and chives; stir till smooth and transfer mix to a large mixing bowl. In another large mixing bowl, beat egg whites to stiff folds. Stir 1/2 c. of egg whites to stiff folds. Stir 1/2 c. of egg whites into cornmeal-cheese mix till smooth. Mix in remaining whites till smooth. Immediately pour mix into a lightly oiled 12" everyday pan and bake 10 minutes. Reduce heat to 375 degrees F. and continue baking till the top is golden and puff is almost double in height , 15-20 minutes. more, Serve immediately.
- Serves 4.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 4 servings | |
| Calories 341 | |
| Calories from Fat 143 | 42% |
| Total Fat 16.21g | 20% |
| Saturated Fat 9.51g | 38% |
| Trans Fat 0.0g | |
| Cholesterol 54mg | 18% |
| Sodium 993mg | 41% |
| Potassium 291mg | 8% |
| Total Carbs 31.03g | 8% |
| Dietary Fiber 1.5g | 5% |
| Sugars 8.4g | 6% |
| Protein 17.19g | 28% |
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