Roquefort, Polenta, And Prosciutto Spoon Bread

1. 1

   Preheat oven to 425u00b0.

2. 2

   Lightly coat 6 (8-ounce) souffle dishes with cooking spray; sprinkle evenly with breadcrumbs. Set aside.

3. 3

   Combine milk and polenta in a medium saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat; simmer 4 minutes or until thick. Remove from heat. Add cheese and prosciutto, stirring until cheese melts.

4. 4

   Beat egg whites with a mixer at high speed until stiff peaks form (do not overbeat). Gently stir one-fourth of egg whites into polenta mixture; gently fold in remaining egg whites. Gently spoon mixture into prepared dishes; arrange dishes on a baking sheet. Place spoon breads in oven. Immediately reduce oven temperature to 350u00b0. Bake at 350u00b0 for 25 minutes or until spoon breads are set. Serve immediately.

* Per serving · 4 servings · Values may vary.