Pesto-Polenta Spoonbread

1. 1

   Preheat over to 400.

2. 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. 3

   Cook over a low flame for 5-8 minutes, stirring frequently to prevent lumps. It will be very thick.

4. 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. 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.

* Per serving · 4 servings · Values may vary.

No additional tips available.