Corn soufflé with cheese

Ingredients:

• 3/4 cup instant corn grits
• 1/2 cup finely grated Parmesan cheese (15 g), plus a little for shaping
• 1.5 cups canned corn, drained
• 60 gr. cream cheese, room temperature
• 2 egg yolks, 4 egg whites, room temperature
• 1 tsp chopped fresh thyme
• Salt and freshly ground pepper
• 1.5 tbsp white wine vinegar
• 6 cups arugula leaves
• 1 teaspoon olive oil

Preparation:

1. Preheat oven to 220°C. Pour cornmeal into a microwave-safe bowl, add 1.5 cups of water, stir, and microwave. Cook until thickened, about 4 minutes. Cool slightly.
   
   Meanwhile, grease four ovenproof baking dishes with vegetable oil and sprinkle with Parmesan cheese, place the dishes on a baking sheet.
2. In a blender, combine the cooled cornmeal, corn, cream cheese, egg yolks, thyme, 1/2 cup Parmesan cheese, and 1/4 teaspoon each salt and pepper. Blend until smooth.
3. In a separate bowl, beat the egg whites with 1/2 teaspoon of vinegar until stiff peaks form. Fold the beaten whites into the cornmeal mixture and pour the batter into the prepared pans.
   
   Place in the oven and bake until the soufflé has risen and the crust is golden brown, 20-25 minutes.
   
   Toss the arugula with the remaining 1 tablespoon white wine vinegar and olive oil, and season with salt and pepper to taste.
4. Serve the corn soufflé with cheese and arugula salad.