Cummulative Rating Servings
Makes 24 puffs Difficulty
Medium
Ingredients
1 Tablespoon unsalted butter 1 shallot, minced 1 cup milk 1-1/2 cups water 1-1/2 teaspoon salt 1/2 cup coarse corn meal Pinch of pepper 2 eggs, at room temperature, separated 1/2 cup parmesan cheese 3 ounces gorgonzola cheese
Directions
Preheat oven to 425 degrees F.
Grease a 24 mini-muffin tin, or two 12 mini-muffin tins. Place mini-muffin tin(s)in oven while you prepare puffs.
In a heavy saucepan, melt butter over medium-low heat. Add shallots; sauteing until softened. Add milk, water and salt and bring to a boil. Reduce heat to low; add corn meal in a slow steady stream, stirring continuously with a wooden spoon. Cook at a simmer for 15-20 minutes, stirring every 1-2 minutes. Polenta is ready when it comes away from sides of pan when stirred.
Remove from heat; add pepper, egg yolks, parmesan and gorgonzola cheeses. Stir until completed blended.
In a large dry mixing bowl, beat egg whites until soft peaks form.
Gently fold 1/2 of egg whites into polenta, then fold in remaining egg whites.
Remove hot mini-muffin tin(s) from oven.
Place polenta mixture into a pastry bag and pipe into heated mini-muffin tin(s).
Bake for 20 minutes. Let puffs cool for 5 minutes. Release puffs from tin(s) by sliding a knife around puff edges. Serve immediately.
Tips
Piping the batter into a hot muffin pan will cause the puffs to rise over the top of the pan. Dont worry if they collapse in on themselves as they cool, this is normal.
Cummulative Rating
