INGREDIENTS:
(6 servings)
3 cups 1 percent milk
1¼ cups finely chopped scallions
¾ cup yellow cornmeal
3 large egg yolks
½ cup freshly grated Parmesan cheese
½ cup grated Cheddar cheese
1 cup cooked Maine Lobster meat, chopped
1 teaspoon salt
¼ teaspoon freshly ground pepper
7 large egg whites
DIRECTIONS:
Preheat oven to 375 degrees. Lightly grease a 3-quart baking dish.
In a medium saucepan on top of the stove, bring the milk and scallions to a simmer. Whisking constantly, stir in the cornmeal and cook until thick, about 5 minutes. Remove from heat and let cool 10 minutes. Whisk in the egg yolks, cheeses, Maine Lobster, salt and pepper. (The recipe can be made ahead to this point and refrigerated. Be sure to bring it to room temperature before continuing.)
About 45 minutes before serving, beat the egg whites in a large mixing bowl until soft peaks form. Fold the beaten whites into yolk mixture. Spoon batter into prepared baking dish and smooth the top. Bake puff for 30 minutes, until golden brown. Serve immediately.
NUTRITIONAL:
Per serving
calories 196.8
cholesterol 108 milligrams
protein 16.1 grams
sodium 572 milligrams
total fat 7.1 grams
dietary fiber 1.4 grams
carbohydrate 16.5 grams
calcium 266 milligrams
Nutritional information provided by MasterCook II, 1995. Nutritional profiles are meant to be approximate guides to nutrient contents of the recipe. Those persons on special diets may require more specific nutrient data and should consult their personal physicians, registered dietitians, and/or food manufacturers.
