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4 Egg Whites
Pinch Cayenne Pepper
1 1/2 C. Milk
1/3 C. Cornmeal
2 Tblsp. Red Pepper, finely chopped
2 Egg Yolks, slightly beaten
1 Tblsp. Green Onion, thinly sliced
1/4 C. Parmesan Cheese, grated
1/4 Tsp Salt
1/4 C. Extra Sharp Cheddar Cheese,
shredded
INSTRUCTIONS
Allow egg whites to stand at room pemperature for 30 minutes. Meanwhile, in
a large saucepan
combine milk, red pepper, green onion, salt and cayenne pepper. Cook and stir
over medium
heat unitl mixture just begins to bubble. Slowly add cornmeal, stirring contantly.
Cook and stir over medium heat about 5 minutes or until mixture begins to thicken.
Remove from
heat.
Stir approximately 2/3 C. of the cornmeal mixture into the egg yolk; return
this mixture to the
sauce pan. Stir in parmesan and Cheddar cheese until melted.
Lightly spray a 1 1/2 quart souffle dish or 4 large ramekins with nonstick coating. Set aside.
In a large mixing bowl beat egg whites with an electric mixer on medum to high
speed until stiff
peaks form. Gently fold about half of the beaten egg whites into the cheese
mixture. Add the
rest of the egg whites to the cheese mixture and fold to combine. Pour into
prepared souffle
dishes.
Bake in a 375 degree oven about 25 minutes or until a knife inserted in the
center comes out
clean and the top is golden brown. Serve immediately. And it means immediately,
falls very shortly after coming out the oven.
Note: to reduce the fat content use skim milk.
Lynn
Lynn and Ralph Bischoff
Anchor Point Bed and Breakfast
Salt Spring Island, BC
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