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1
PREHEAT THE OVEN to 425F.
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2
Butter two 12-cup mini-muffin pans or thoroughly spray them with nonstick vegetable oil spray; set aside.
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3
IN A LARGE HEAVY SAUCEPAN, heat the butter over medium-low heat.
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4
Add the shallot and saute, stirring occasionally, for 3 to 4 minutes, or until softened.
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5
Add the milk, water, and salt to the saucepan and bring the liquid to a boil.
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6
Reduce the heat and, when the liquid is simmering, gradually sprinkle the polenta over in a very slow, thin stream, whisking constantly in the same direction until no lumps remain.
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7
Reduce the heat to very low.
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8
Switch to a wooden paddle and stir every 1 or 2 minutes for 15 to 20 minutes, or until the mixture pulls away from the sides of the pan and the grains of polenta have begun to soften.
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9
It will be quite a loose mixture.
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10
Remove from the heat and stir in the white pepper, egg yolks, Parmesan, and gorgonzola until thoroughly blended.
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11
IN A MIXING BOWL, beat the egg whites to soft peaks.
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12
Stir a quarter of the whites thoroughly into the polenta mixture to lighten it, then gently fold in the remaining whites, taking care not to crush too much air out by overfolding.
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13
Spoon the mixture into a large piping bag fitted with a 1/2-inch plain tip.
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14
Pipe generous dollops into the muffin pans, finishing each with a point.
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15
The puffs should rise about 1/4 inch above the surface of the pan.
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16
BAKE FOR 20 MINUTES, or until puffed and golden brown.
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17
Remove from the oven and let cool in the pans for 5 minutes.
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18
Run a small knife around the edges to release the puffs.
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19
Turn them out onto a warmed platter and serve immediately.
