Corn soufflé with cheese
Votes: 1
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 345, total fat 9 G., saturated fats G., proteins 15 G., carbohydrates 52 G., fiber G., cholesterol mg, sodium mg, sugar G.
Calories 345, total fat 9 G., saturated fats G., proteins 15 G., carbohydrates 52 G., fiber G., cholesterol mg, sodium mg, sugar G.
Corn soufflé with cheese - a detailed recipe.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 3/4 cup instant corn grits
- 1/2 cup finely grated Parmesan cheese (15 g), plus a little for shaping
- 1.5 cups canned corn, drained
- 60 gr. cream cheese, room temperature
- 2 egg yolks, 4 egg whites, room temperature
- 1 tsp chopped fresh thyme
- Salt and freshly ground pepper
- 1.5 tbsp white wine vinegar
- 6 cups arugula leaves
- 1 teaspoon olive oil
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Cooking the dish according to the recipe:
- Preheat oven to 220°C. Pour cornmeal into a microwave-safe bowl, add 1.5 cups of water, stir, and microwave. Cook until thickened, about 4 minutes. Cool slightly.
Meanwhile, grease four ovenproof baking dishes with vegetable oil and sprinkle with Parmesan cheese, place the dishes on a baking sheet. - In a blender, combine the cooled cornmeal, corn, cream cheese, egg yolks, thyme, 1/2 cup Parmesan cheese, and 1/4 teaspoon each salt and pepper. Blend until smooth.
- In a separate bowl, beat the egg whites with 1/2 teaspoon of vinegar until stiff peaks form. Fold the beaten whites into the cornmeal mixture and pour the batter into the prepared pans.
Place in the oven and bake until the soufflé has risen and the crust is golden brown, 20-25 minutes.
Toss the arugula with the remaining 1 tablespoon white wine vinegar and olive oil, and season with salt and pepper to taste. - Serve the corn soufflé with cheese and arugula salad.
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