Roquefort, Pollenta, & Prosciutto Spoon Bread

(from abbra’s recipe box)

Source: Cooking Light

Serves 6 people

Categories: Side Dish

Ingredients

  • Cooking spray
  • 1/4 cup dry breadcrumbs
  • 2 cups fat-free milk
  • 1/2 cup dry polenta
  • 1/2 cup (2 oz) crumbled Roquefort cheese
  • 1/3 cup prosciutto (1 1/2 oz) finely chopped
  • 5 large egg whites

Directions

  1. eheat oven to 425.

  2. Lightly coat 6 (8 oz) souffle dishes with cooking spray, sprinkle evenly with breadcrumbs. Set aside.

  3. Combine milk and polenta in a medium saucepan, stirring with a whisk. Bring to a boil, stirring constantly.

  4. Reduce heat; simmer 4 minutes or until thick.

  5. Remove from heat; add cheese and prosciutto, stirring until cheese melts.

  6. Beat egg whites with a mixer a high speed until stiff peaks form (do not overbeat).

  7. Gently stir one-fourth of egg whites into polenta mixture; gently fold in remaining egg whites.

  8. Gently spoon mixture into prepared dishes; arrange dishes on a baking sheet.

  9. Place spoon breads in oven.

  10. mediately reduce temperature to 350.

  11. Bake at 350 for 25 minutes or until spoon breads are set. Serve immediately.

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