Ingredients Jump to Instructions ↓

  1. 6 cups 1422ml Milk

  2. 2 tablespoons 30ml Sugar

  3. 1 1/2 teaspoons 7 1/2ml Salt

  4. 1/2 teaspoon 2 1/2ml Cayenne pepper

  5. 2 cups 125g / 4.4oz Cornmeal

  6. 1 cup 146g / 5.1oz Escarole head - chopped (small)

  7. 2 cups 292g / 10oz Grated sharp cheddar cheese - (abt 8 oz)

  8. 1/4 cup 49g / 1.7oz Butter

  9. Freshly-ground black pepper - to taste

  10. 8 Eggs - separated

Instructions Jump to Ingredients ↑

  1. Position rack in center of oven and preheat to 350 degrees. Butter two 2-quart souffle dishes or baking dishes.

  2. Heat first 4 ingredients in heavy large saucepan over medium heat until bubbles form around edge of pan. Gradually stir in cornmeal. Add escarole. Stir until mixture is very thick and creamy, about 5 minutes. Remove from heat. Add cheese and butter and mix until butter melts. Season with generous amount of pepper.

  3. Beat egg yolks to blend and gradually stir into cornmeal mixture. Beat whites in large bowl until stiff but not dry. Mix 1/4 of whites into cornmeal mixture. Gradually fold in remaining whites.

  4. Divide mixture between prepared dishes. Bake until puffed, golden and knife inserted into centers comes out clean, about 55 minutes. Serve hot.

  5. This recipe yields 12 servings.


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