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.
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INGREDIENTS
Nutrition- 5
- 1 1⁄2cups yellow cornmeal
- 2cups water
- 1⁄4teaspoon salt
- 1⁄4
- 2⁄3cup pesto sauce
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DIRECTIONS
- Preheat over to 400.
- 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.
- Cook over a low flame for 5-8 minutes, stirring frequently to prevent lumps. It will be very thick.
- 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.
- 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.
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