Ingredients
Yield: 10 servings
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2½
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cups
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thinly sliced leeks
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4
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cups
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chopped Swiss chard
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6
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cups
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milk
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1
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cup
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cornmeal
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some
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salt
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12
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oz
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goat cheese
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2
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tablespoons
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olive oil
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1
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chopped bunch chives
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1
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cup
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Parmigiano-Reggiano cheese
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½
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teaspoons
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cayenne pepper
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8
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egg yolks
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12
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egg whites
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Posted by Vireja69 on Mar 19, 2011
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Instructions
Position a rack in the lower third of an oven and preheat to 400°F. Butter a 4-quart pan.
In a saucepan over medium heat, bring the milk to a simmer, then whisk in the cornmeal and the salt. Reduce the heat to low, cover and cook, stirring occasionally, 15 to 20 minutes. Transfer to a large bowl and let cool for 30 minutes.
In a sauté pan over medium heat, warm the olive oil. Add the leeks, chard and salt. Cook, stirring occasionally about 5 minutes. Add the leek mixture to the cornmeal mixture. Stir in the chives, goat cheese, Parmigiano-Reggiano cheese, cayenne and egg yolks. Using an electric mixer fitted with the whisk attachment, beat the egg whites about 3 minutes. Fold one-third of the whites into the cornmeal mixture until smooth, then fold in the remaining whites. Pour the mixture into the prepared pan and bake for 15 minutes. Reduce the oven temperature to 350°F and bake 45 minutes more.
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