Ricotta Spoon Bread Recipe

Name: Ricotta Spoon Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Meat & Poultry
Ingredients: 2 cups water; 1 cup yellow corn meal; 12 ounces ricotta; 3/4 cup Pecorino Romano, softer variety, not too aged; 3/4 cup cooked, crumbled, sweet Italian sausage; 3/4 cup whole milk; 2 tablespoons softened butter; 4 eggs, seperated; 1 tablespoon lemon zest; 1 tablespoon lemon juice; 1/2 teaspoon nutmeg; 1 teaspoon toasted fennel seeds; 1 teaspoon salt; 3/4 teaspoon ground black pepper; 1/4 teaspoon cayenne pepper

Servings: persons

2 cups water
1 cup yellow corn meal
12 ounces ricotta
3/4 cup Pecorino Romano, softer variety, not too aged
3/4 cup cooked, crumbled, sweet Italian sausage
3/4 cup whole milk
2 tablespoons softened butter
4 eggs, seperated
1 tablespoon lemon zest
1 tablespoon lemon juice
1/2 teaspoon nutmeg
1 teaspoon toasted fennel seeds
1 teaspoon salt
3/4 teaspoon ground black pepper
1/4 teaspoon cayenne pepper

1
Butter a medium souffle dish
2
Preheat oven to 400
3
Bring water to boil in a saucepan
4
Stream in corn meal, whisking until thickened, about one minute
5
Remove from heat and turn into a mixing bowl
6
Stir in milk and let cool to lukewarm, about five minutes
7
Stir in egg yolks and romano
8
Add lemon zest, juice, nutmeg, fennel seeds and cayenne to ricootta and then stir this mixture into the corn meal mixture
9
Stir in the sausage, salt and black pepper
10
Whisk egg whites with a pinch of salt until stiff. Then fold them into the corn meal mixture.
11
Turn into the souffle dish and bake for 50 minutes until puffed and brown on top. Serve immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 2 cups water, 1 cup yellow corn meal, 12 ounces ricotta, 3/4 cup Pecorino Romano, softer variety, not too aged, and more.

Yes, Ricotta Spoon Bread falls under the Meat & Poultry category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Ricotta Spoon Bread

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