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Prep Time: 30 Minutes Cook Time: 40 Minutes |
Ready In: 70 Minutes Servings: 8 |
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A northern Italian twist on an old southern favorite. Makes a great side dish or main dish served with a big salad. Ingredients:
5 large eggs, separated, at room temperature |
1 1/2 cups yellow cornmeal |
2 cups water |
1/4 teaspoon salt |
1/4 cup parmesan cheese, grated |
2/3 cup pesto sauce |
Directions:
1. Preheat over to 400.
2. 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.
3. Cook over a low flame for 5-8 minutes, stirring frequently to prevent lumps. It will be very thick.
4. 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.
5. 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.
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