Makes 24 puffs Difficulty
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
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.
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.