Directions:
- Preheat over to 400.
- 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.
- Cook over a low flame for 5-8 minutes, stirring frequently to prevent lumps. It will be very thick.
- 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.
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 246.78 Kcal (1033 kJ) | ||
| Calories from fat | 133.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.85g | 23% | |
|---|---|---|---|
| Cholesterol | 126.93mg | 42% | |
| Sodium | 312.73mg | 13% | |
| Potassium | 152.72mg | 3% | |
| Total Carbs | 19.04g | 6% | |
| Sugars | 0.46g | 2% | |
| Dietary Fiber | 2g | 8% | |
| Protein | 10.65g | 21% | |
| Vitamin C | 1.2mg | 2% | |
| Iron | 1.3mg | 7% | |
| Calcium | 176.4mg | 18% | |
| Amount Per 100 g | |||
| Calories | 180.79 Kcal (757 kJ) | ||
| Calories from fat | 97.94 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.88g | 23% | |
|---|---|---|---|
| Cholesterol | 92.98mg | 42% | |
| Sodium | 229.1mg | 13% | |
| Potassium | 111.88mg | 3% | |
| Total Carbs | 13.95g | 6% | |
| Sugars | 0.34g | 2% | |
| Dietary Fiber | 1.46g | 8% | |
| Protein | 7.8g | 21% | |
| Vitamin C | 0.9mg | 2% | |
| Iron | 1mg | 7% | |
| Calcium | 129.2mg | 18% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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