Ingredients
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25g butter
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2 (500g) fresh corn cobs, trimmed kernels removed (see note)
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1/2 cup polenta
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1 1/2 cups milk
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1/2 cup grated cheddar cheese
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1/4 cup grated parmesan cheese
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3 eggs, separated
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2 teaspoons chopped fresh thyme leaves
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Thyme leaves, to serve
Method
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1Preheat oven to 200°C/180°C fan-forced. Melt butter in a heavy-based saucepan over medium-high heat. Add corn, polenta and milk. Bring to the boil. Reduce heat to low.
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2Simmer, stirring for 3 minutes or until mixture has thickened. Remove from heat. Stir in cheddar and parmesan. Season with salt and pepper.
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3Cool for 10 minutes. Stir in egg yolks and thyme.
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4Using an electric mixer, beat eggwhites until soft peaks form.
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5Using a metal spoon, gently fold half the eggwhite into corn mixture. Fold in remaining eggwhite. Pour mixture into a greased, 7.5cm-deep, 6 cup-capacity ovenproof dish.
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6Bake for 30 minutes or until golden. Top with thyme. Serve.
Source: taste.com.au
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