Pesto-Polenta Spoonbread

• 5 large eggs, separated, at room temperature
• 1 1/2 cups yellow cornmeal
• 2 cups water
• 1/4 teaspoon salt
• 1/4 cup parmesan cheese, grated
• 2/3 cup pesto sauce

1. Preheat over to 400.
2. Place cornmeal and water together in a saucepan. Mix until well-blended, using a wooden spoon. Add salt. Heat this mixture until it come to a boil. Lower heat.
3. Cook over a low flame for 5-8 minutes, stirring frequently to prevent lumps. It will be very thick.
4. Remove from the heat, and vigorously beat in the egg yolks. Stir in the Parmesan and pesto. Transfer to a large bowl and set aside to come to room temperature.
5. Beat the egg whites until stiff but not dry. Fold them into the first mixture and transfer to a well-buttered souffle dish. Place it in oven and lower heat to 375. Bake 35-40 minutes until firm.

eggs, yellow cornmeal, water, salt, parmesan cheese, pesto sauce

Taken from www.food.com/recipe/pesto-polenta-spoonbread-455768 (may not work)