RED PEPPER CORNMEAL SOUFFLE

Red Pepper Cornmeal Souffle image

I use the vegetables from our garden in all my cooking. Dotted with parsley and red pepper, this souffle is a favorite. -Janet Eckhoff, Woodland, California

Provided by Taste of Home

Time 55m

Yield 10 servings.

Number Of Ingredients 12

Ingredients

1 large onion, chopped
1 cup chopped sweet red pepper
1/4 cup butter
3 cups whole milk
2/3 cup cornmeal
1 cup shredded sharp cheddar cheese
2 tablespoons minced fresh parsley
1 teaspoon salt, divided
1/2 teaspoon white pepper
2 large egg yolks, beaten
7 large egg whites
1/2 teaspoon cream of tartar

Steps:

In a large saucepan, saute the onion and red pepper in butter until tender. Add the milk. Bring to a boil. Gradually whisk in cornmeal; whisk constantly until thickened, about 5 minutes. Add the cheese, parsley, 1/2 teaspoon salt and pepper. Add 1 cup cornmeal mixture to the egg yolks; mix well. Return all to saucepan., In a large bowl, beat egg whites, cream of tartar and remaining salt until stiff peaks form. Fold into the cornmeal mixture. Transfer to a greased 2-qt. souffle dish. , Bake at 375° until golden brown, for 35-40 minutes.

Nutrition Facts : Fat 11 g fat (7 g saturated fat), Cholesterol 77 mg cholesterol, Sodium 427 mg sodium, Carbohydrate 14 g carbohydrate, Fiber 1 g fiber, Protein 9 g protein.