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:
Preheat oven to 350 F.
In a medium saucepan, combine shallots, garlic, chilis and milk and bring just to a boil over medium high heat.
Add cornmeal gradually while stirring constantly, reduce heat and cook about 5 minutes until thickened.
Remove pan from heat and stir in cheeses, butter, syrup and salt and set aside to cool.
In a small, beat egg yolks and stir into cooled cornmeal mixture.
In another small bowl beat egg whites until they form stiff peaks, fold into mixture.
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.
Serve immediately.
Servings: 8-10
Time preparation: 40 min.
Time total: 95 min.