Yield: 6 Servings
|\N \N||Vegetable cooking spray|
|1 tablespoon||Fine dry breadcrumbs|
|2 teaspoons||Vegetable oil|
|½ cup||Finely chopped onion|
|2 \N||Cloves garlic, minced|
|1 cup||White or yellow cornmeal|
|½ cup||Skim milk|
|2 \N||Egg yolks|
|4 \N||Egg whites|
Coat a 1-½-quart souffle dish with cooking spray; sprinkle with breadcrumbs. Set aside.
Heat oil in a large saucepan over medium heat. Add onion and garlic; saute 3 minutes or until tender. Add water and salt; bring to a boil. Gradually add cornmeal, stirring constantly with a wire whisk. Cook 2 minutes, stirring constantly. Remove from heat; stir in milk. Add egg yolks, one at a time, stirring well after each addition.
Beat egg whites (at room temperature) at high speed of an electric mixer until stiff peaks form. Stir one-third of egg whites into cornmeal mixture; fold in remaining egg whites. Spoon into souffle dish. Bake at 400 deg for 40 minutes or until puffed and set. Yield: 6 servings (serving size: 1 cup).
Per serving: 146 Calories; 4g Fat (23% calories from fat); 6g Protein; 21g Carbohydrate; 71mg Cholesterol; 329mg Sodium Serving Ideas : Serve immediately.
Recipe by: Cooking Light, Oct 1993, page 80 Posted to MC-Recipe Digest V1 #435 by igor@... on Jan 28, 1997.