Goat Cheese Puff
In this savory dish, creamy cornmeal meets a medley of leeks, Swiss chard, and cheese to create a delightful and satisfying meal. The airy texture and rich flavors come together beautifully in this elegant puff, making it a perfect option for a special dinner or gathering. Follow these simple steps to create a dish that will impress your guests and leave them wanting more.
— Constant Cookbook
Ingredients
- 6 cups milk
- 1 cup cornmeal
- 2 1⁄2 tsp. salt
- 2 Tbs. olive oil
- 2 1⁄2 cups thinly sliced leeks, white and light
- green portions, rinsed well
- 4 cups finely chopped Swiss chard
- 1 bunch chives, finely chopped
- 12 oz. goat cheese, crumbled
- 1 cup grated Parmigiano-Reggiano cheese
- 1⁄2 tsp. cayenne pepper
- 8 egg yolks, lightly beaten, plus 12 egg whites
Instructions
- Position a rack in the lower third of an oven and preheat to 400°F. Butter a 4-quart sauteuse pan.
- In a saucepan over medium heat, bring the milk to a simmer, then whisk in the cornmeal and 2 tsp. of the salt. Reduce the heat to low, cover and cook, stirring occasionally, 15 to 20 minutes. Transfer to a large bowl and let cool for 30 minutes.
- In a sauté pan over medium heat, warm the olive oil. Add the leeks, chard and the remaining 1/2 tsp. salt. Cook, stirring occasionally, until soft, about 5 minutes. Add the leek mixture to the cornmeal mixture. Stir in the chives, goat cheese, Parmigiano-Reggiano cheese, cayenne and egg yolks.
- Using an electric mixer fitted with the whisk attachment, beat the egg whites until stiff peaks form, about 3 minutes. Fold one-third of the whites into the cornmeal mixture until smooth, then fold in the remaining whites.
- Pour the mixture into the prepared pan and bake for 15 minutes. Reduce the oven temperature to 350°F and bake until the puff is golden, 40 to 45 minutes more.
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