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Ingredients
2 ½ cups milk
2 tablespoons butter
½ teaspoon salt
2 tablespoons snipped fresh chives
½ teaspoon dry mustard
⅔ cup coarse white cornmeal
¼ cup freshly grated Parmesan
3 jumbo eggs, separated
Nutritional analysis per serving (4 to 6 servings)
19 grams carbs; 142 milligrams cholesterol; 231 calories; 4 grams monosaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 12 grams fat; 1 gram fiber; 357 milligrams sodium; 11 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oven to 375 degrees. Generously butter a 2-quart souffle dish or shallow casserole.
- Step 2
Combine the milk, butter, salt, chives and mustard in a heavy saucepan. Over a medium flame, heat to a simmer. Gradually whisk in the cornmeal, blending until smooth. Slowly bring to a boil, stirring constantly, and cook for 1 minute while stirring. Remove from the heat, stir in the Parmesan and cool completely.
- Step 3
In a bowl, beat the egg yolks until light. Stir into the cooled cornmeal mixture. In a separate bowl, beat the egg whites until stiff peaks form. Gently but thoroughly fold the whites into the cornmeal mixture.
- Step 4
Spoon the mixture into the prepared dish. Bake for about 45 minutes, until just set. Serve hot, spooned directly from the dish onto the breakfast plate.
Private Notes