Preheat stove to 210 degrees ( 425 F ). Grease muffin tins.
Melt butter in heavy skillet, sauté shallot. Add milk, water and s, bring to a boil. Turn down heat, drizzle in polenta and stir clockwise until no lumps remain. Turn the heat down further, let the polenta swell for about 20 minutes, stirring a few times. Remove from heat, fold in egg yolks, white pepper and both cheeses until well mixed. Whip the egg whites until stiff, first mix a quarter of them into the polenta, then gently fold in the rest. Pour the mixture into the ramekins, preferably with a piping bag, and bake for about 20 minutes. Cool for 5 minutes, cut around the corners with a small kitchen knife and serve on the spot.
Serve with leaf salad.
Ralph.
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