Sopa ParaguayaAlicia Broughel
The quintessential Paraguayan side dish or appetizer.
- total time:
- 1.5 hr
- 2 cups Goya Cornmeal “Harina de Maiz”
- 8 tablespoons butter
- 2 medium onions, finely chopped
- 8 oz cottage cheese, plus a litle more
- 8 oz Colby cheese, grated
- 8 oz Monteray jack cheese, grated
- 16oz canned cream corn (Delmonte)
- 1 teaspoon salt
- 1 cup milk
- 6 eggs, separated
Preheat oven to 400 degrees. Grease and flour a baking tin (10 x 13 inch pan)
In a skillet, heat 4 tablespoons butter and saute onions until they are softened, but not brown. Set aside.
Cream the remaining 4 tablespoons butter and add to a bowl with the cottage cheese, blending thoroughly. Add Colby and Monteray and onions.
In another bowl, combine cornmeal, creamed corn, salt and milk and mix.
Beat the egg whites until they form soft peaks and beat yolks separately. Combine yolks and whites and stir them into cornmeal mixture. Add cheese mixture. Pour batter into the baking tin. Bake for 45 minutes or until done.
If you can't find Goya cornmeal, but American cornmeal and grind it up in a blender.
Source: Alicia Gimenez