Roquefort, Polenta, And Prosciutto Spoon Bread
- Cooking spray
- 1/4 cup dry breadcrumbs
- 2 cups fat-free milk
- 1/2 cup dry polenta
- 1/2 cup (2 ounces) crumbled Roquefort blue cheese
- 1/3 cup finely chopped prosciutto (about 1 1/2 ounces)
- 5 large egg whites
- Preheat oven to 425u0b0.
- Lightly coat 6 (8-ounce) souffle dishes with cooking spray; sprinkle evenly with breadcrumbs. Set aside.
- 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.
- 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 350u0b0. Bake at 350u0b0 for 25 minutes or until spoon breads are set. Serve immediately.
cooking spray, breadcrumbs, milk, polenta, blue cheese, egg whites
Taken from www.myrecipes.com/recipe/roquefort-polenta-prosciutto-spoon-bread (may not work)