Recipe: Green Garlic, Spring Onion and Gruyere Cheese Spoonbread

GREEN GARLIC, SPRING ONION AND GRUYERE CHEESE SPOONBREAD

6 tablespoons butter, divided use
1/2 cup thinly sliced green garlic (white and light green parts)
1/2 large leek, cut lengthwise in half and then cut into 1/8-inch slices (about 1 cup)
2 cups thinly sliced spring onions (from 3 to 4 large onions)
3 cups milk
1 1/2 cups cornmeal
6 eggs, separated
1 1/2 teaspoons baking powder
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1 cup shredded Gruyere cheese, divided use

Preheat oven to 375 degrees. Generously butter large oval souffle dish or 13-by-9-inch baking dish. Set aside.

In medium pan, melt 2 tablespoons butter over medium heat until foaming. Add green garlic, leeks and spring onions. Saute for 8 to 10 minutes or until softened and slightly caramelized. Transfer to bowl. Cool. (Note: This step can be done up to a day in advance.)

In medium saucepan over medium heat, scald milk until it is just about to boil. Whisk in cornmeal in steady stream. Continue to whisk for 2 minutes or until mixture is smooth and thick. Remove from heat. Transfer to large bowl. Mix in remaining 4 tablespoons butter while cornmeal mixture is still hot. Set aside. Cool to room temperature.

Beat egg yolks lightly. Whisk into cooled cornmeal mixture along with baking powder, salt and pepper. Fold in garlic and onion mixture and 3/4 cup cheese. Set aside.

In clean bowl of stand mixer, whip egg whites until stiff peaks form. Fold in a quarter of egg whites to lighten batter. Fold in remaining egg whites. Spoon into prepared dish. Sprinkle with remaining cheese.

Bake for 40 to 45 minutes or until golden and puffy. Serve immediately.

Makes 8 servings
Source: Amanda Gold to the San Francisco Chronicle, April 4, 2008