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Prep Time: 40 Minutes Cook Time: 55 Minutes |
Ready In: 95 Minutes Servings: 10 |
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An updated, flavor filled version of an old favorite from the Lodge at Sedona, Sedona, Arizona. Ingredients:
2 shallots, finely chopped |
2 cloves garlic, minced |
3 tablespoons canned green chilies, chopped |
2 cups milk |
1 cup cornmeal |
4 ounces monterey jack cheese, shredded |
4 ounces cheddar cheese, shredded |
1 cup unsalted butter |
1/4 cup maple syrup |
salt |
5 eggs, separated |
Directions:
1. Preheat oven to 350°F.
2. In a medium saucepan, combine shallots, garlic, chilis and milk and bring just to a boil over medium high heat.
3. Add cornmeal gradually while stirring constantly, reduce heat and cook about 5 minutes until thickened.
4. Remove pan from heat and stir in cheeses, butter, syrup and salt and set aside to cool.
5. In a small, beat egg yolks and stir into cooled cornmeal mixture.
6. In another small bowl beat egg whites until they form stiff peaks, fold into mixture.
7. Pour into a buttered 2 quart casserole, cover and bake 50- 60 minutes until golden brown and a knife inserted in the center comes out clean.
8. Serve immediately.
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