RECIPE: Double Cheese Cornmeal Souffle


I think I am beginning to hate Halloween. 

It's not that it isn't great fun, or the fall leaves and cozy sweaters leading up to the holiday aren't awesome. It's just that Halloween has become a gauntlet of activity that almost surpasses Christmas! Well, maybe not that bad, but it's close. Between girls scout activities and parties, school functions, pumpkin patch visits, orchard visits, sourcing/creating/buying/sewing Halloween costumes, cooking and baking for all those functions/bake sales, it's enough to pack up your bags and not return until Spring.

SO here is something easy to make Saturday morning as you put your feet up in some cozy slippers, content in the aftermath of sugar highs and tired jack-o-lanterns - knowing that you survived it all. Sip that cup of coffee and take it easy, because this will be your last quiet weekend until holiday prep is in full swing! (Sorry to be "Debbie Downer", but look at your calendar and tell me it's not true.)

Oh, and by the way, Happy Halloween! I do mean it, and I will be getting dressed up as Catelyn Stark (from HBO's Game of Thrones) at work today...so I guess I don't dislike Halloween that much.



Double Cheese Cornmeal Souffle

Ingredients

1 cup milk
1/2 cup finely ground cornmeal
4 eggs
1/2 cup grated Parmesan
1 cup shredded cheddar cheese
1 chicken/veggie bouillon cube
salt and pepper to taste
1/4 cup fresh chopped parsley

Directions

Preheat oven to 425˚. Spray a 6" round casserole dish with nonstick cooking spray. Set it aside. In a large saucepan heat 1 1/2 cups water. Dissolve the bouillon cube in the water. Add the milk, and get it to near boil. Whisk the cornmeal into the liquid, and turn the heat to low. Cook until the mixture becomes smooth and thick. This usually takes about 15 minutes. Remove the pan from heat, and cool it down slightly. Meanwhile, separate the eggs. Add a little of the hot grits to the egg yolks and mix. This is tempering the eggs, getting their temperature up slowly so they don't curdle. Now add the tempered eggs to the grits, and whisk well while adding the cheeses and parsley. Set aside.

With your whites, throw in a dash of salt. Beat the whites until stiff peaks form. Fold the whites gently into the cornmeal mixture until just blended. Don't over mix. Scrape the mixture into the prepared baking dish. Bake on the middle rack until puffy and brown on top and center is firm. This takes about 30 minutes. Serve piping hot with some buttered toast.


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