Cheese and Scallion Puff
8 servings

3 cups 1% milk
1-1/4 cups finely chopped scallions
3/4 cup yellow cornmeal
2 large egg yolks
1/2 cup freshly grated Parmesan cheese
1/2 cup grated extra-sharp Cheddar cheese
1 tsp. salt
1/4 tsp. freshly ground black pepper
7 large egg whites

Preheat oven to 375 degrees.  Lightly oil a 3 quart baking dish or coat it with non-stick spray.

In a heavy medium saucepan, bring milk and scallions to a simmer over medium heat.  Whisking constantly,  slowly sprinkle in cornmeal.  Cook, whisking constantly, until mixture has thickened, about 5 minutes.  Remove from heat and let cool for 10 minutes.  Whisk in egg yolks, cheeses, 1/2 tsp salt and pepper.  (The recipe can be made ahead to this point.  Store, covered, in refrigerator for up to 2 days.  Return to room temperature before continuing.)

About 45 minutes before serving, in a large mixing bowl, beat egg whites and remaining 1/2 tsp. salt with an electric mixer on high speed until soft peaks form.  Whisk one-quarter of the beaten whites into the puff base.  With a rubber spatula, fold in remaining whites.  Spoon batter into prepared baking dish and smooth the top.

Bake puff 30 to 35 minutes, or until puffed and golden brown.  Serve immediately.