For an elegant brunch or a light supper, here is a savory selection of egg and cheese dishes.
4 large flat bottomed red or green bell peppers (about 8 ounces each)
2/3 cup of milk
¼ each cup of water
2/3 cup yellow cornmeal
1 tablespoon butter or margarine
¼ teaspoon salt
Pinch ground black pepper
4 large eggs, separated, at room temperature
½ cup canned corn kernels (or frozen corn kernels, thawed)
1 tablespoon chopped green onion top (green part only)
Preheat the oven to 400°F Grease a 9 inch round baking dish. Slice the tops off peppers and reserve. Core and seed the pepper cops. Stan the peppers up right in the prepared dish.(Trim of thin slice off the bottom of any peppers that will not stand up.) Place the reserved cops in the dish next to the cups.
In a medium-size sauce pan, heat milk over moderate heat until scalding. Meanwhile in a small bowl or cup, mix cornmeal and water; stir the cornmeal mixture into the scalded milk.
Cook the cornmeal until thickened, stirring constantly, about two minutes. Start In butter, salt, and pepper. Remove the pan from the heat; beat in egg yolks, corn and onion top.
a medium-sized bowl using an electric mixer, beat egg whites until they are stiff but not dry. Stir in a heaping spoonful of the whites into the cornmeal mixture to lighten it. Fold the cornmeal mixture into the remaining whites. Spoon an equal amount into each pepper.
Bake the soufflés until they are puffed and golden brown, 25 to 30 minutes. Place the pepper tops next each pepper.
Cuisine Writer
