Oh HELLS yes!
3/4 C Cornmeal, yellow is best
1-1/2 C cold Water
2 C shredded sharp Cheddar (I used sharp white cheddar!)
1/4 C Butter, room temp
2 cloves Garlic, crushed
1/2 t salt
1 C milk
4 eggs, separated
1/2 lb. Bacon, cooked and crumbled
Preheat oven to 325. Butter a 2-quart casserole/souffle and then coat with grated Parmesan. In sauce pan, combine cornmeal and cold water and bring to a rolling boil over medium heat, stirring constantly. When thick - after about 60 seconds - remove from heat and stir in cheese, butter, garlic and salt. When the cheese melts, stir in the milk and then the egg yolks, then add the bacon. Beat egg whites until stiff and then fold into batter (rule I was taught was to put 1/3 of the whites into the batter and stir to lighten the mixture overall, then add the next third and fold carefully. When that is fully incorporated, carefully fold in the last third of egg whites, only until incorporated.) Pour mixture into the prepared baking dish and level and smooth the top of the batter with a spatula. Bake until browned on top, high and puffy - about one hour or until a knife inserted into the center comes out clean - if it does not, bake for an additional 10 minutes. Serve directly from baking dish using 2 spoons.
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This came out pretty well - DE-FREAKING-LICIOUS, but I will be making mods before I try this one again.
ReplyDeleteThe knife never came out clean and I doubt it was ever going to - I used 2% milk instead of whole and I think there was too much moisture in general.
I can't believe I am actually saying this, but the bacon was a waste. It sunk to the bottom and I doubt it would be missed. What it was missing, however, was an an oniony taste - thinking some scallions instead of bacon next time.
Here are the mods I am considering - may use all or none or some combination:
bake individually - they would get drier
increase to 6 eggs
use 1/2 the milk and use whole milk instead