Pimento-Cheese Spoon Bread with Roasted Summer Squash |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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Ingredients:
1 cup water |
1/2 cup yellow cornmeal |
1/2 cup 1% low-fat milk |
1/2 cup (2 ounces) shredded extra-sharp cheddar cheese |
1/4 cup grated fresh onion |
1/4 teaspoon salt |
1/8 teaspoon ground red pepper |
1/8 teaspoon black pepper |
2 garlic cloves, minced |
1 (2-ounce) jar diced pimento, drained |
3 large egg whites (at room temperature) |
1 tablespoon sugar |
roasted summer squash |
cooking spray |
Directions:
1. Preheat oven to 375°.
2. Combine water and cornmeal in a medium saucepan; stir well. Bring to a boil. Cook 1 minute; stir frequently. Remove from heat; stir in milk and next 7 ingredients (milk through pimento). Set cornmeal mixture aside.
3. Beat egg whites at high speed of a mixer until foamy. Add sugar, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into cornmeal mixture; gently fold in remaining egg white mixture. Fold in Roasted Summer Squash.
4. Spoon mixture into a 1 1/2-quart casserole dish coated with cooking spray. Bake at 375° for 50 minutes or until set.
5. Note: Prepare the Roasted Summer Squash before preparing the rest of the recipe.
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