- Allow egg whites to stand at room temperature for 30 minutes. Meanwhile, in a heavy large saucepan combine milk, sweet pepper, green onion, salt, and ground red pepper. Cook and stir over medium heat until mixture just begins to bubble. Slowly add cornmeal, stirring constantly. Cook and stir about 5 minutes or until mixture begins to thicken. Remove from heat. Stir half of the cornmeal mixture into the egg yolk. Return the yolk mixture to the saucepan. Stir in cheddar cheese and Parmesan cheese until melted.
- Lightly coat a 11/2-quart souffle dish with cooking spray; set aside. In a large bowl beat egg whites with an electric mixer on medium to high speed until stiff peaks form (tips stand straight). Gently fold about half of the beaten egg whites into the cheese mixture. Gradually pour cheese mixture over remaining beaten egg whites, folding to combine. Pour into prepared souffle dish.
- Bake in a 375 degrees oven about 25 minutes or until a knife inserted in center comes out clean and top is golden brown. Serve immediately.
From the Test Kitchen
This recipe calls for regular cheddar cheesenot reduced-fat cheddar. The baking time may cause reduced-fat cheese to toughen.
Nutrition Facts (Cheddar-Polenta Puff)
- Per serving:
- 168 kcal ,
- 6 g fat
- (4 g sat. fat ,
- 69 mg chol. ,
- 397 mg sodium ,
- 14 g carb. ,
- 1 g fiber ,
- 13 g pro.