1 tablespoon vegetable oil
1 pound ground andouille or other pork sausage
1 cup finely chopped onions
1/2 cup finely chopped celery
1/2 cup seeded and finely chopped green bell peppers
2 teaspoons salt
1/4 teaspoon cayenne
1 tablespoon chopped garlic
2 tablespoon plus 2 teaspoons finely chopped fresh parsley leaves
1/4 cup chopped green onions, green parts only
1 teaspoon butter
4 large eggs, separated
3 cups heavy cream
1 1/2 cups yellow cornmeal
1/2 cup freshly grated Parmigiano-Reggiano cheese
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