Goat Cheese Puff

Reichert's Dairy Air
Holli - Knoxville, Iowa
6 cups milk
12 oz. goat cheese, crumbled
1 cup cornmeal
1 cup grated Parmigiano-Reggiano
2 ½ tsp. salt
2 TBsp. olive oil
½ tsp. cayenne pepper
2 ½ cups thinly sliced leeks
8 egg yolks, lightly beaten, plus 12 egg whites
4 cups finely chopped Swiss chard
1 bunch chives, finely chopped

Position rack in lower third of oven. Preheat oven to 400 degrees. Butter a 4 qt. sauteuse pan or a deep baking dish works.
In a sauce pan over medium heat, bring milk to a simmer, whisk in cornmeal and 2 tsp. salt. Reduce heat to low, cover and cook, stirring occasionally, 15 - 20 minutes. Transfer to a large bowl; let cool 30 minutes.

In a saucepan over medium heat, warm oil. Add leeks and chard and ½ tsp. salt; cook stirring occasionally, until soft, about 5 minutes. Add to cornmeal mixture, Stir in chives, cheeses, cayenne, and yolks.

Using a mixer fitted with whisk attachment, beat whites until stiff peaks form, about 3 minutes. Fold 1/3 of whites into cornmeal mixture until smooth, then fold in remaining whites. Pour into prepared pan; bake 15 minutes. Reduce oven to 350 degrees; bake puff until golden, 40 -45 minutes more. Serves 8 - 10