Citified Spoon Bread

• 2 1/2 cups milk
• 2 tablespoons butter
• 1/2 teaspoon salt
• 2 tablespoons snipped fresh chives
• 1/2 teaspoon dry mustard
• 23 cup coarse white cornmeal
• 1/4 cup freshly grated Parmesan
• 3 jumbo eggs, separated

1. Heat the oven to 375 degrees.
2. Generously butter a 2-quart souffle dish or shallow casserole.
3. Combine the milk, butter, salt, chives and mustard in a heavy saucepan.
4. Over a medium flame, heat to a simmer.
5. Gradually whisk in the cornmeal, blending until smooth.
6. Slowly bring to a boil, stirring constantly, and cook for 1 minute while stirring.
7. Remove from the heat, stir in the Parmesan and cool completely.
8. In a bowl, beat the egg yolks until light.
9. Stir into the cooled cornmeal mixture.
10. In a separate bowl, beat the egg whites until stiff peaks form.
11. Gently but thoroughly fold the whites into the cornmeal mixture.
12. Spoon the mixture into the prepared dish.
13. Bake for about 45 minutes, until just set.
14. Serve hot, spooned directly from the dish onto the breakfast plate.

milk, butter, salt, fresh chives, dry mustard, coarse white cornmeal, freshly grated parmesan, jumbo eggs

Taken from cooking.nytimes.com/recipes/8391 (may not work)