Prep 15 mins
Cook 12 mins
This is a lovely appetizer, and certainly fills 'the gap' between hunger and dinner. From Australian Women's Weekly, "Tapas, Antipasto, Mezze".
- 2 1⁄2 ounces butter
- 1 leek, finely chopped
- 2 garlic cloves, crushed
- 1⁄3 cup plain flour
- 2 tablespoons polenta
- 1 cup milk
- 4 eggs, separated
- 1⁄2 cup parmesan cheese, coarsely grated
- 4 ounces rocket, coarsely chopped
- Grease a 9" x 13" baking tray. Line the tray with sulfurized paper; cut any excess after the batter is poured into the pan.
- Heat butter in a pan, and add the finely chopped leek (just the white part) and the crushed garlic, and cook until the leek is soft. Gradually stir in the flour and the polenta; cook, stirring, one minute.
- Remove pan from the heat. Gradually add the milk. Return the pan to the heat, and cook, stirring, until the mixture boils and thickens. Remove from heat; stir in lightly beaten egg yolks, cheese, and the rocket. Transfer this mixture to a large bowl.
- Preheat oven to 375°F Beat the egg whites in a small bowl with an electric mixer until soft peaks form; fold into polenta mixture in two batches. Spread into the prepared pan, cut away any excess paper; bake about 12 minutes, or until browned.
- Turn onto a cutting board, and cut into slices, wedges, or squares.