Spinach Souffle

Preheat oven to 375
Use room temp eggs
Prepare souffle pan by buttering bottom and sides and coating with grated Parmesan cheese (grate a handful in and then rotate pan until evenly covered, dump out any extra)

In a saucepan melt 3 Tb butter. When the butter starts bubbling add 3 Tb yellow cornmeal and stir. Let cook a minute or so until it starts to brown. Then add 1 1/2 cups HOT milk (not boiling). Whisk until it thickens. Turn off heat and add splash of Worcestershire sauce and a sprinkle of yellow mustard. Remove pan from heat

You will now be separating eggs so get a bowl for the whites and put it next to the saucepan with your sauce. Separate 3 eggs, putting the yolks in the sauce (whisk each one immediately into the sauce) and the whites in their own bowl. Add 2 more whites (for a total of 3 yolks and 5 whites--you can do 4 and 6 for a slightly bigger souffle).

Add 1 cup of grated sharp cheddar cheese to the sauce. Add a handful of chopped spinach (optional) to the sauce.

Whip the whites until they are stiff (not dry). Carefully, carefully fold the whites into the sauce. Pour everything into the buttered souffle pan and place in the middle of oven. Cook for 40 minutes. Do not stomp while it is cooking. Take it out, admire, and serve immediately.

This makes enough for 2 very hungry people.