RE: has eggs&Cheese Cheddar Polenta Puff

[Guest guest]

Hi

I don't know how quick this would be to make but Think it's a good thing to make when you have some extra time and could keep in the fridge for a while for good eating.

I usally look at a recipe and make substitutes for the things I don't like. I have not made this yet but will soon.

Salutations Liz acraftycat

Cheddar-Polenta Puff 4 egg whites1-1/2 cups fat-free milk2 tablespoons finely chopped red sweet pepper1 tablespoon thinly sliced green onion1/4 teaspoon salt1/8 teaspoon ground red pepper1/3 cup cornmeal1 egg yolk, slightly beaten1/4 cup grated Parmesan cheese1/4 cup shredded extra-sharp cheddar cheese (1 ounce)*Nonstick spray coating Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, in a large heavy saucepan combine milk, sweet pepper, green onion, salt, and red pepper. Cook and stir over medium heat until mixture just begins to bubble. Slowly add cornmeal, stirring constantly. Cook and stir over medium heat about 5 minutes or until mixture begins to thicken. Remove from heat. Stir half of the cornmeal mixture into the egg yolk. Return mixture to the saucepan. Stir in Parmesan cheese and cheddar cheese until melted. Lightly spray a 1-1/2-quart souffle dish with nonstick coating; set aside. In a large mixing bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Gently fold about half of the beaten egg whites into the cheese mixture. Gradually pour cheese mixture over remaining beaten egg whites, folding to combine. Pour into prepared soufflé dish. Bake in a 375 degree F oven about 25 minutes or until a knife inserted in center comes out clean and top is golden brown. Serve immediately. Makes 4 servings.

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