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5 tablespoon Butter
2 tablespoon Garlic, Minced
1 cup Cornmeal
3 Eggs, Separated
2 cup Milk
½ cup Half-and-half
1 cup Red Peppers, Roasted
Olive Oil
In small skillet melt half the butter. Add garlic and saute until fragrant. Remove from heat. Combine cornmeal, salt and pepper in a bowl . Put egg yolks, milk, and half and half in a saucepan and whisk well. Bring to a boil, whisking constantly. Add cornmeal mixture gradually, then add garlic and minced red peppers. Cook 2 mins stirring constantly with wooden spoon. Add remaining butter and cook an additional 2 minutes.
Preheat oven to 375f. Brush souffle dish or casserole with olive oil. Place dish in oven for 5 minutes to warm it. Beat egg whites with a pinch of salt until stiff peaks form. Gently fold whites into thickened cornmeal. Pour mixture into hot souffle dish. Bake until puffed and golden about 30 minutes.
2 tablespoon Garlic, Minced
1 cup Cornmeal
3 Eggs, Separated
2 cup Milk
½ cup Half-and-half
1 cup Red Peppers, Roasted
Olive Oil
In small skillet melt half the butter. Add garlic and saute until fragrant. Remove from heat. Combine cornmeal, salt and pepper in a bowl . Put egg yolks, milk, and half and half in a saucepan and whisk well. Bring to a boil, whisking constantly. Add cornmeal mixture gradually, then add garlic and minced red peppers. Cook 2 mins stirring constantly with wooden spoon. Add remaining butter and cook an additional 2 minutes.
Preheat oven to 375f. Brush souffle dish or casserole with olive oil. Place dish in oven for 5 minutes to warm it. Beat egg whites with a pinch of salt until stiff peaks form. Gently fold whites into thickened cornmeal. Pour mixture into hot souffle dish. Bake until puffed and golden about 30 minutes.
