Ricotta Spoon Bread Recipe

Name: Ricotta Spoon Bread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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.

423

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

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

My Personal Notes

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How did you like this recipe?

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.

That's it — enjoy your meal!

Ricotta Spoon Bread

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions