Preparation Time : 20 minutes
Cooking Time : 20 minutes + 30 minutes to bake .
Serving : 6 – 8 members
Description
The excitement of getting any thing free= awesome and when it comes with a heavy price tag it’s= even more awesome . Sounds cheap I know… but that’s the reality internationally with no caste, creed , colour or region. Like wise I got an opportunity for a two day stay at the “ITC GRAND CHOLA” hotel in chennai for a friends daughters wedding. The two days were spent in real luxury with good food, friends and fun. What more do you need. But the good food part was the ultimate for me as at each meal we had a grand spread of all courses with international standard. I went crazy from tasting each dish to digging my mind with what ingredients and technic was used for the dishes to storing in mind about platting technics and food display. My mind was over loaded with different ideas, recipes, fusion dishes …. Uff I can go on and on . Like wise the most appealing dish that really shook me was a savoury carrot pudding that was Devine. It was served in small mini portions and before I could get a second helping it was wiped out clean with no more on the table. Back home to reality… My mind was stuck to the carrot savoury pudding. I googled for the recipe and found just one recipe. I followed the recipe religiously but with substituting carrots with boiled sweet corn kernels. Made it when I had a school senior visit me and it was relished by all in style. Not bad… The free heavy price tag stay did lend me so many other things in free as well :-)).
Ingredients
Ingredients | Quantity |
|---|---|
| Butter | 25 grams |
| Polenta | 1/2 cup ( can replace with semolina ) |
| Grated cheddar cheese | 1/2 cup ( I used amul cubes ) |
| Eggs | 3 separated |
| Boiled Sweet corn kernels | 500 grams |
| Milk | 1 1/2 cups |
| Parmesan cheese | grated 1/4 cup |
| Dried herbs | 1 teaspoon ( basil , oregano , thyme , rose Mary ) |
| Salt + Pepper + chilly flakes | to taste |
Method
- Preheat oven to 180 degree Celsius . Melt butter in a heavy bottomed non – stick sauce pan over medium heat . Add corn kernels , polenta / semolina and milk.
- Mix well with no lumps . Bring to boil stirring continuously . Reduce heat to low , simmer and stir all the way until the mix thickens to form one lump together.
- Remove from heat ( be careful with salt as both the cheese have a lot of salt ) and add both the grated cheeses.
- Season with salt , pepper , chilly flakes and dried herbs . Mix well and cool for ten minutes . Stir in egg yolks and mix well.
- Beat the egg whites to stiff with the help of an electric egg beater in a clean bowl that’s not wet or greasy to stiff peaks . Using a metal spoon , gently fold half of the egg white into sweet corn mix.
- Fold the remaining egg white as well into the sweet corn mix . Pour into a greased oven proof serving casserole dish about 7.5 cm deep , 6 cups capacity.
- Bake for 30 minutes or until the top gets to a golden brown crust . Serve hot.
