Ham and Polenta Spoonbread
- 4 tablespoons unsalted butter (plus more for the pan)
- 3 cups whole milk
- kosher salt
- 23 cup quick-cooking polenta
- 1 large onion, chopped
- 12 lb good quality cooked ham, chopped
- 4 ounces Fontina cheese, grated (about 1 cup)
- 2 ounces asiago cheese (about 1/2 cup)
- 2 large eggs, separated
- 2 tablespoons chopped fresh basil
- 2 teaspoons chopped fresh oregano
- 2 teaspoons chopped fresh thyme
- 3 dashes hot pepper sauce
- fresh ground black pepper
- Preheat oven to 375 degrees.
- Lightly butter a 6 cup oval baking dish.
- Bring milk and 1/2 teaspoons salt to simmer in a 4 quart saucepan over medium heat.
- Whisk in the polenta.
- Continue whisking until thick, 3-5 minutes.
- Transfer to a large bowl and set aside.
- Melt 2 tablespoons of the butter in a 12" skillet over medium-low heat.
- Add the onion and a pinch of salt and cook, stirring occasionally, until golden and soft, about 15 minutes.
- Add the ham and stir often until warmed through, about 3 minutes,.
- Stir the ham mixture, cheeses, egg yolks, basil, oregano, thyme, hot pepper sauce, 1/2 teaspoons salt and 1/2 teaspoons pepper into the polenta and mix well.
- In a medium bowl, beat egg whites with an electric mixer at high speed until soft peaks form.
- Fold the egg whites into the polenta and then spread the mixture in the prepared baking dish.
- Cut the remaining 2 tablespoons butter into pieces and dot on top.
- Bake until brown and puffed, 30-35 minutes.
- Cool on a wire rack for 10 minutes before serving with a large spoon.
unsalted butter, milk, kosher salt, polenta, onion, cheese, asiago cheese, eggs, fresh basil, fresh oregano, thyme, pepper sauce, fresh ground black pepper
Taken from www.food.com/recipe/ham-and-polenta-spoonbread-450858 (may not work)