Roquefort, Polenta, And Prosciutto Spoon Bread – a delicious recipe with Cooking spray, breadcrumbs, milk, polenta, blue cheese, egg whites. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
Preheat oven to 425u00b0.
2
Lightly coat 6 (8-ounce) 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. Reduce heat; simmer 4 minutes or until thick. Remove from heat. Add cheese and prosciutto, stirring until cheese melts.
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.
332
kcal
Calories
21
g
Fat
12
g
Carbs
24
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: Cooking spray, 1/4 cup dry breadcrumbs, 2 cups fat-free milk, 1/2 cup dry polenta, and more.
Yes, Roquefort, Polenta, And Prosciutto Spoon Bread falls under the General 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.
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