Sweetcorn And Cheese Savoury Pudding
- 25g butter
- 2 (500g) fresh corn cobs, trimmed kernels removed (see note)
- 1/2 cup polenta
- 1 1/2 cups milk
- 1/2 cup grated cheddar cheese
- 1/4 cup grated parmesan cheese
- 3 eggs, separated
- 2 teaspoons chopped fresh thyme leaves
- Thyme leaves, to serve
- Preheat oven to 200°C/180°C fan-forced. Melt butter in a heavy-based saucepan over medium-high heat. Add corn, polenta and milk. Bring to the boil. Reduce heat to low. Simmer, stirring for 3 minutes or until mixture has thickened. Remove from heat. Stir in cheddar and parmesan. Season with salt and pepper. Cool for 10 minutes. Stir in egg yolks and thyme.
- Using an electric mixer, beat eggwhites until soft peaks form. Using a metal spoon, gently fold half the eggwhite into corn mixture. Fold in remaining eggwhite. Pour mixture into a greased, 7.5cm-deep, 6 cupcapacity ovenproof dish. Bake for 30 minutes or until golden. Top with thyme. Serve.
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