Goat Cheese Puff
Total time: 1 hour 10 minutes
Yields: 8 to 10
Author: Williams-Sonoma Kitchen
Source: https://www.williams-sonoma.com/recipe/goat-cheese-puff.html
Ingredients
- 6 cups milk
- 1 cup cornmeal
- 21 teaspoons salt
- 2 tablespoons olive oil
- 21 cups leeks, thinly sliced
- 4 cups Swiss chard, finely chopped
- 1 bunch chives, finely chopped
- 12 ounces goat cheese, crumbled
- 1 cup Parmigiano-Reggiano cheese, grated
- 1 teaspoon cayenne pepper
- 8 egg yolks, lightly beaten
- 12 egg whites, beaten until stiff peaks form
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. Serves 8 to 10.
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. Serves 8 to 10.
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