Sweetcorn and cheese savoury pudding

Method

• 1
  Preheat 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.
• 2
  Simmer, stirring for 3 minutes or until mixture has thickened. Remove from heat. Stir in cheddar and parmesan. Season with salt and pepper.
• 3
  Cool for 10 minutes. Stir in egg yolks and thyme.
• 4
  Using an electric mixer, beat eggwhites until soft peaks form.
• 5
  Using 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.
• 6
  Bake for 30 minutes or until golden. Top with thyme. Serve.