Chorizo Spoonbread

Categories: Breads

Ingredients

• 1 lb. chorizo or other loose, spicy sausage
• 4 cups milk
• 1 (9.2-oz.) box instant polenta OR
• 1 3/4 cups cornmeal
• 2 Tbsp. butter
• 2 tsp. kosher salt
• 6 eggs, separated
• 1 Tbsp. baking powder
• 6 oz. shredded mozzarella cheese
• 1/2 bunch green onions, thinly sliced
• 2/3 cup fresh or frozen corn kernels

Directions

1. heat oven to 350 degrees. Coat a 9 × 13 inch baking dish with vegetable oil or butter.
2. In a large skillet, cook chorizo for 10 to 12 minutes, breaking it into crumbles, or until browned. Drain.
3. In a large, heavy pot heat the milk until steaming and bubbles begin to form around edges of pot. Do not boil. Gradually ass the polenta, whisking or stirring constantly, and cook over medium heat until mixture is thick, about 2 minutes.
4. Add the butter and salt and stir until butter is melted.
5. in a separate bowl, combine the egg yolks and baking powder. Gradually add the egg yolk mixture to the polenta mixture. Stir in the sausage, cheese, green onions and corn.
6. Using an electric mixer, beat egg whites on high speed until stiff peaks form. Fold beaten egg whites into polenta mixture. Pour into prepared pan. Bake, uncovered, for 30 to 35 minutes or until browned.

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