Pesto-Polenta Spoonbread

A northern Italian twist on an old southern favorite. Makes a great side dish or main dish served with a big salad.

• Ready In: 1 hr 10 mins
• Serves: 6-8

Ingredients

• 5  large eggs, separated, at room temperature
• 1 1⁄2 cups yellow cornmeal
• 2  cups water
• 1⁄4 teaspoon salt
• 1⁄4 cup parmesan cheese, grated
• 2⁄3 cup pesto sauce

Directions

1. Preheat over to 400.
2. Place cornmeal and water together in a saucepan. Mix until well-blended, using a wooden spoon. Add salt. Heat this mixture until it come to a boil. Lower heat.
3. Cook over a low flame for 5-8 minutes, stirring frequently to prevent lumps. It will be very thick.
4. Remove from the heat, and vigorously beat in the egg yolks. Stir in the Parmesan and pesto. Transfer to a large bowl and set aside to come to room temperature.
5. Beat the egg whites until stiff but not dry. Fold them into the first mixture and transfer to a well-buttered souffle dish. Place it in oven and lower heat to 375. Bake 35-40 minutes until firm.