Ricotta Spoon Bread

• 2 cups water
• 1 cup yellow corn meal
• 12 ounces ricotta
• 3/4 cup Pecorino Romano, softer variety, not too aged
• 3/4 cup cooked, crumbled, sweet Italian sausage
• 3/4 cup whole milk
• 2 tablespoons softened butter
• 4 eggs, seperated
• 1 tablespoon lemon zest
• 1 tablespoon lemon juice
• 1/2 teaspoon nutmeg
• 1 teaspoon toasted fennel seeds
• 1 teaspoon salt
• 3/4 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper

1. Butter a medium souffle dish
2. Preheat oven to 400
3. Bring water to boil in a saucepan
4. Stream in corn meal, whisking until thickened, about one minute
5. Remove from heat and turn into a mixing bowl
6. Stir in milk and let cool to lukewarm, about five minutes
7. Stir in egg yolks and romano
8. Add lemon zest, juice, nutmeg, fennel seeds and cayenne to ricootta and then stir this mixture into the corn meal mixture
9. Stir in the sausage, salt and black pepper
10. Whisk egg whites with a pinch of salt until stiff. Then fold them into the corn meal mixture.
11. Turn into the souffle dish and bake for 50 minutes until puffed and brown on top. Serve immediately.

water, yellow corn meal, ricotta, pecorino romano, sausage, milk, butter, eggs, lemon zest, lemon juice, nutmeg, fennel seeds, salt, ground black pepper, cayenne pepper

Taken from food52.com/recipes/10561-ricotta-spoon-bread (may not work)