Ingredients
1 large onion, chopped1 cup chopped sweet red pepper1/4 cup butter3 cups whole milk2/3 cup cornmeal1 cup shredded sharp cheddar cheese2 tablespoons minced fresh parsley1 teaspoon salt, divided1/2 teaspoon white pepper2 large egg yolks, beaten7 large egg whites1/2 teaspoon cream of tartar
Preparation
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 1/2 teaspoon salt until stiff peaks form. Fold into the cornmeal mixture. Transfer to a greased 2-qt. souffle dish.
Bake at 375° until golden brown, 35-40 minutes.
