Waffles for dinner? Absolutely, as long as they are savory chive and cornmeal waffles, topped with a rich Cabot Seriously Sharp Cheddar gravy. Mix up a batch of this easy batter and pull out your waffle iron for dinner tonight.
Directions
- MELT butter in a medium heavy-bottomed saucepan over medium heat. Add canola oil and garlic, and cook until the garlic is fragrant but not browned. Sprinkle in flour and stir to make a paste. Remove from the heat and whisk in milk until smooth. Return to medium-high heat and cook, stirring until the mixture bubbles and thickens. Add cheddar, pinch of salt and Tabasco and whisk until smooth. Cover and set aside to keep warm.
- PREHEAT waffle iron.
- WHISK flour, cornmeal, baking powder, baking soda, ¼ teaspoon salt and cayenne in a small bowl. Whisk yogurt, egg yolks and canola in a large bowl. Beat egg whites in a clean bowl with an electric mixer until stiff. Stir the flour mixture into the yogurt mixture. Fold egg whites and chives into the batter in two batches only until no large streaks remain.
- COOK waffles in batches in oiled waffle iron according to manufacturers instructions. Keep waffles warm and serve with the cheddar gravy.
