Sweetcorn and cheese polenta bake with crispy onions
2 medium, thinly sliced
1 tbs, (4 x sprigs), plus extra to serve
1½ cup(s), (375ml)
2 individual, (2xcobs)
½ cup(s), (85g)
Reduced-fat 15% cheddar cheese
¾ cup(s), grated, (90g), grated
3 medium, separated
2 x 3 second spray(s)
- Preheat oven to 220°C. Lightly spray a 20cm-square, 5cm-deep, 5-cup capacity baking dish with oil.
- Arrange the onion and thyme on a tray lined with foil. Lightly spray with oil and season with salt and pepper. Toss to combine. Bake for 30 minutes, tossing every 10 minutes, or until onion is golden and crisp. Discard the thyme sprigs.
- Meanwhile, combine the milk, corn and oil in a saucepan over high heat. Bring to the boil. Stir in the polenta and reduce heat to low. Simmer, stirring, for 3 minutes or until mixture has thickened. Remove from heat. Stir in the cheese and season with salt and pepper. Set aside for 10 minutes to cool slightly. Stir in the egg yolks and two-thirds of the onion until combined.
- Reduce oven to 200°C. Use an electric beater to beat the egg whites until soft peaks form. Gently fold the egg white into the corn mixture in two batches. Pour into the prepared dish and bake for 30 minutes or until golden. Sprinkle with the remaining onion and extra thyme to serve.