Broccoli spoon bread with parmesan sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | bunch | Broccoli |
| 1½ | cup | Milk |
| ½ | cup | Yellow cornmeal |
| 2 | Eggs; separated | |
| 2 | teaspoons | Baking powder |
| 1 | teaspoon | Salt |
| 1 | tablespoon | Sugar |
| Parmesan Sauce | ||
Directions
Trim broccoli into 2 inch long pieces. Cook until tender crisp. Reserve ½ cup liquid. Gradually stir milk into cornmeal and cook over medium heat for 5 minutes until thickened. Cool slightly. Beat yolks and add cornmeal, baking powder, salt and sugar; mix well.
Beat whites stiff but not dry. Fold into cornmeal mixture. Arrange broccoli in a well greased deep 2 quart souffle dish. Spoon batter over smoothing to edges. Bake at 375 degrees for 45-50 minutes (until brown). Serve with sauce.
PARMESAN SAUCE: 2 tbsp. margarine 1 tbsp. cornstarch 1 c. milk 1 c. grated Parmesan cheese ½ c. reserved broccoli liquid ½ tsp. salt ⅛ tsp.
white pepper ¼ tsp. nutmeg
Melt margarine. Stir in cornstarch to form smooth paste. Gradually stir in milk and cook over low heat until thickened and comes to boil. Cook and stir for 3 minutes. Add cheese a little at a time stirring until melted.
Stir in broccoli liquid and rest of ingredients. Heat and serve warm over spoon bread.
Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 16, 1998