Polenta, Parmesan, And Prosciutto Spoon Breads,

• 1 cup polenta, preferably fine mill
• 2 cups water (more if needed)
• 1 teaspoon salt
• 1 teaspoon freshly ground black pepper
• 2 sprigs thyme, intact
• 11/2 cup buttermilk, divided
• 2 tablespoons butter
• 1 1/2 cups Parmigiano Reggiano, divided
• 3 eggs, separated
• 1 teaspoon baking powder
• Pinch cayenne
• 1 1/2 ounces thinly sliced proscuitto (about 3 pieces), cut crosswise into 1/2 inch ribbons

1. Preheat oven to 400. In a large heavy saucepan, combine water, salt, pepper, thyme; bring to boil and let simmer for 2 minutes. Bring it back to a boil and slowly add the polenta, whisking constantly, until you have a smooth porridge. Stir in 1 cup of the buttermilk, and continue to cook over medium heat, for 2 more minutes. Remove the thyme; reduce heat to low and continue to cook, whisking occasionally, for 35 minutes. It should bubble like a tar pit. If it gets too thick, stir in hot water as necessary. You want it to remain very thick, however.
2. Remove polenta from heat and let cool slightly. Stir in remaining half cup of buttermilk, butter, and 1 cup of the Parm. Beat the egg yolks; stir into mixture.
3. Meanwhile, beat egg whites in a separate bowl, until soft peaks form. Fold a spoonful of the egg whites into the polenta mixture; sprinkle baking powder into polenta mixture and mix well by hand. Fold in remaining egg whites.
4. Spoon mixture (about one cup) into prepared 1 1/3 cup ramekins or souffle dishes. Bake for 25 minutes. Once the spoon breads have puffed and browned, sprinkle with remaining cheese and the prosciutto shreds. Turn on broiler and let the cheese brown and the prosciutto crisp. Let cool slightly before serving.

polenta, water, salt, freshly ground black pepper, thyme, buttermilk, butter, eggs, baking powder, cayenne

Taken from food52.com/recipes/2078-polenta-parmesan-and-prosciutto-spoon-breads (may not work)