20 cloves garlic -- minced
4 cup onion -- chopped
9 cups milk
9 cups chicken stock
6 cups cornmeal
20 cups jalapeno Monterey Jack cheese --
shredded
32 oz. canned green chiles, drained
2 cup maple syrup
Salt -- to taste
24 egg yolks -- beaten
24 egg whites |
Combine the garlic, onion, milk and chicken
stock in a medium saucepan. Bring to a boil.
Stir in the cornmeal.
Cook over medium heat for 15 to 20 minutes
or until thickened, stirring frequently.
Remove from heat. Add the cheese, chiles,
syrup, salt and egg yolks, mixing well.
Beat the egg whites in a mixer bowl until
stiff peaks form. Fold into the batter. Pour
into a 9x12-inch greased baking pan.
Bake at 350 degrees for 1 hour and
20 minutes.
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