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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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southern food reworked Ingredients:
3/4c polenta |
3c h2o |
1c heavy cream |
1 fat pinch thyme |
1oz procuito sliced thin and cut into batonettes |
fleur de sel and coarse black pepper to taste |
6 egg whites |
Directions:
1. bring water to a boil and rain polenta in *note do not dump in or it will clump* bring back to a boil and reduce to very low heat, cover and cook out about 20 minutes
2. transfer polentato a mixing bowl and mix in cream, thyme and procuitto, seasno with the S&P, I like to trow in a couple of the yolks from the seperated eggs, do so after the cold cream is added or else temper the yolks in.
3. whip the whites into a meringue, stiff peaks but not iceburgs
4. fold the meringue into the pudding
5. pour into a greased, lined baking dish, make sure the sides of the pan are taller than the ingredients as they will rise
6. bake at 350 see note*
7. * note this is basically a souffle that is intened to fall, for a firmer pudding let rise and fall in the oven, you can let it brown a little too, you can also let it rise and pull it out before it falls for a softer spoonbread, about 30 min. but whatever you decide, don't open the oven for at least 20 min
8. enjoy but keep in mind this is a semi advanced preparation and requires skill, time, and desire to do it without taking shortcuts, this is not a Rachel Ray quick fix
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