Corn – Cheese – Soufflé
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Appetizers & Snacks |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 tablespoon butter
- 2 tablespoon parmesan, freshly grated
- 2 spring onion (s)
- 1 clove garlic
- 1 tablespoon butter
- 0.5 liter ½ milk
- 100 g corn rits, coarse
- 4 egg (s), separated
- 100 g cheddar cheese, rated
- 2 tablespoon parmesan, freshly grated
- salt and pepper
- Tabasco at will
Print Recipe
Pin Recipe Instructions
- First grease a soufflé dish (or 4 small ones) with the butter and then sprinkle with the parmesan. Then put the mold in the cold.
- Cut the spring onions into fine rings and finely chop the garlic. Melt the butter in a pan and briefly fry the onions with the garlic.
- Bring the milk to the boil and stir in the corn grits, stirring constantly. Let the mixture simmer over low heat for about 5 minutes until it is thick.
- Remove the pan from the heat and gradually stir in the egg yolks. Fold in the grated cheddar and parmesan. Stir in the spring onions and garlic. Season everything with salt, pepper and possibly Tabasco. Beat the egg whites until stiff and fold into the batter (very carefully).
- Pour the whole thing into the cooled form and bake in the preheated oven at 200 ° C for 30 minutes. Serve immediately.
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