YIELD Makes 6 servings
INGREDIENTS
3 tablespoons butter, divided 2 tablespoons grated Parmesan cheese 1/2 cup chopped onion 1/4 cup chopped green bell pepper 1/4 cup chopped red bell pepper 2‑1/2 cups milk 1 cup yellow cornmeal 1 teaspoon salt 1‑1/2 cups (6 ounces) shredded Cheddar cheese 4 eggs, separated* *Egg whites must be free from any yolk to reach proper volume when beaten.PREPARATION:
- Preheat oven to 350°F.
- Grease 1-1/2-quart soufflé dish with 1 tablespoon butter. Sprinkle bottom and side of dish evenly with Parmesan cheese.
- Melt remaining 2 tablespoons butter in medium heavy saucepan over medium heat. Add onion and bell peppers; cook 5 to 7 minutes or until tender, stirring occasionally. Transfer mixture to small bowl; set aside.
- Combine milk, cornmeal and salt in same saucepan. Bring to a boil over high heat. Reduce heat to medium; cook and stir 5 minutes or until mixture thickens. Remove from heat. Stir in Cheddar cheese until cheese is melted. Stir in onion mixture.
- Beat egg whites in large bowl with electric mixer at high speed until stiff but not dry; set aside.
- Beat egg yolks in separate large bowl. Stir into cornmeal mixture. Stir 1/3 of egg whites into cornmeal mixture. Fold remaining egg whites into cornmeal mixture until evenly incorporated. Pour into prepared soufflé dish.
- Bake about 50 minutes or until puffed and golden brown. Serve immediately. Garnish, if desired.