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500 casseroles for every occasion—sweet and savory, hearty and light, homey and festive—from beloved James Beard Cookbook Hall of Famer Beatrice Ojakangas

3 In a large saucepan, bring the milk to just below a boil. Slowly whisk in the cornmeal and bring to a boil again. Lower the heat to medium and constantly whisk the mixture until it thickens and begins to pull away from the sides of the saucepan, about 6 to 7 minutes. Remove from the heat and transfer to a large mixing bowl. Let it cool off for 10 minutes. 4 Whisk in the 3 tablespoons butter, salt, and sugar. Beat in the egg yolks until well blended. 5 In a clean large mixing bowl, beat the egg whites and cream of tartar to soft glossy mounds.