Broccoli Spoon Bread With Parmesan Sauce Recipe

• 1 bn Broccoli
• 1 1/2 c. Lowfat milk
• 1/2 c. Yellow cornmeal
• 2 x Large eggs, separated
• 2 tsp Baking pwdr
• 1 tsp Salt
• 1 Tbsp. Sugar Parmesan Sauce

1. Trim broccoli into 2 inch long pcs.
2. Cook till tender crisp.
3. Reserve 1/2 c. liquid.
4. Gradually stir lowfat milk into cornmeal and cook over medium heat for 5 min till thickened.
5. Cold slightly.
6. Beat yolks and add in cornmeal, baking pwdr, salt and sugar; mix well.
7. Beat whites stiff but not dry.
8. Fold into cornmeal mix.
9. Arrange broccoli in a well greased deep 2 qt souffle dish.
10. Spoon batter over smoothing to edges.
11. Bake at 375 degrees for 45-50 min (till brown).
12. Serve with sauce.
13. PARMESAN SAUCE: 2 tbsp.
14. margarine 1 tbsp.
15. cornstarch 1 c. lowfat milk 1 c. grated Parmesan cheese 1/2 c. reserved broccoli liquid 1/2 teaspoon salt 1/8 teaspoon white pepper 1/4 teaspoon nutmeg
16. Heat margarine.
17. Stir in cornstarch to create smooth paste.
18. Gradually stir in lowfat milk and cook over low heat till thickened and comes to boil.
19. Cook and stir for 3 min.
20. Add in cheese a little at a time stirring till melted.
21. Stir in broccoli liquid and rest of ingredients.
22. Heat and serve hot over spoon bread.

broccoli, milk, yellow cornmeal, eggs, baking pwdr, salt, parmesan sauce

Taken from cookeatshare.com/recipes/broccoli-spoon-bread-with-parmesan-sauce-93070 (may not work)