and Scallion Puff
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.