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Sausage, Fennel & Leek Puff

Source of Recipe

Willims Sonoma


List of Ingredients


1 bulb fennel, halved and cut into 1/2" strips
2 leeks, whites only, cut 1/2" pieces
salt and fresh ground pepper
1 pound mild italian sausage, casing removed
2 1/2 cups milk
1 cup finely ground cornmeal
1 cup grated sharp cheddar cheese
1/2 cup sour cream
1/2 cup chopped green onions (green only)
4 egg yolks, lightly beaten
6 egg whites


Recipe

Position a rack in the lower third of an oven and preheat to 425ºF. Lightly oil a baking sheet and arrange the fennel and leeks in a single layer. Season with salt and pepper and roast until golden and tender, 40 to 45 minutes. Remove from the oven and maintain the temperature at 425ºF. Lightly butter a 12-inch braiser or ovenproof fry pan.

Meanwhile, in a large fry pan over medium heat, brown the sausage, stirring with a fork until the sausage is crumbled and cooked through, 6 to 8 minutes. In a saucepan over medium-low heat, bring the milk to a simmer and whisk in the cornmeal, salt and pepper. Cook, whisking constantly, until the mixture is thick and slightly stiff, 16 to 20 minutes. Stir in the cheese, sour cream, onions, egg yolks, fennel, leeks and sausage. Transfer to a bowl and cover with plastic wrap; cool 5 minutes.

In another bowl, beat the egg whites until stiff peaks form. Stir 1/2 cup of the whites into the cornmeal mixture until smooth, then fold in the remaining whites. Immediately pour the mixture into the prepared braiser and bake for 10 minutes. Reduce the heat to 375ºF and continue baking until the top is golden and the puff is more than double in height, 25 to 30 minutes more. Serves 6 to 8.