1 cup (250 mL) corn meal
3 cups (750 mL) whole milk
1 large jalapeno chili, seeded and finely chopped
2 tbsp (25 mL) finely chopped cilantro
8 oz. (250 g) Monterey Jack cheese cut into ¼ inch (1 cm) cubes
4 eggs, separated
2 green onions, chopped
½ tsp (2 mL) salt
Hot sauce for serving
In medium bowl, whisk together cornmeal and 1 cup (250 mL) milk. Set aside.
In large saucepan over medium-high heat, heat the remaining 2 cups (500 mL) milk until small bubbles form along the edges of the milk in the pan. Pour the cornmeal mixture into the pan, reduce heat slightly, and bring mixture to a simmer. Cook and stir the mixture continuously until the cornmeal has thickened enough to see the bottom of the pan while stirring, about 5 minutes. Remove from heat and stir in the jalapeno, cilantro, cheese, egg yolks, green onions, sugar and salt.
In a separate medium size bowl, beat the egg whites until stiff peaks form when the beaters are lifted. Stir ¼ of the egg whites into the cornmeal mixture. Carefully fold in remaining whites. Do not over-mix. Pour into a well greased 9 inch (23 cm) baking dish. Bake at 350° F (180°C) until puffed and golden and a toothpick inserted into the center comes out clean, about 40 - 45 minutes. Serve immediately with hot sauce if desired.
Makes 6-8 servings.