| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Breads, Quick, Vegetables | 6 | Servings | |
INGREDIENTS
| 2 | ts | Vegetable oil |
| 1 | c | Chopped onion |
| 1 1/2 | ts | Minced fresh thyme |
| 2 | Garlic cloves; minced | |
| 2 | c | Shiitake mushrooms; sliced |
| 2 | c | Cremini mushrooms; sliced |
| 2 | c | Water |
| 3/4 | ts | Salt |
| 1 | c | Cornmeal |
| 1 | c | 1% low-fat milk |
| 2 | lg | Egg yolks; lightly beaten |
| 4 | lg | Egg whites (at room temperature) |
| Cooking spray |
INSTRUCTIONS
Preheat oven to 400 degrees. Heat oil in a large nonstick skillet over medium-high heat. Add onion, thyme, and garlic; saute 3 minutes or until tender. Spoon onion mixture into a bowl; set aside. Add mushrooms to skillet. Cover and cook over low heat 8. minutes or until liquid nearly evaporates, stirring occasionally. Set aside. Combine water and salt in a large saucepan; bring to a boil. Gradually add cornmeal; stir constantly with a whisk. Cook 2 minutes; stir constantly. Remove from heat; stir in onion mixture, mushrooms, milk, and egg yolks. Beat egg whites at high speed of a mixer until stiff peaks form. Gently fold egg whites into cornmeal mixture. Pour into a 2-quart souffle dish coated with cooking spray. Bake at 400 degrees for 40 minutes or until puffy and set. Yield: 6 servings (serving size: 1 cup). CALORIES 171 (23% from fat); FAT 4.4g (sat 1.2& mono 1.3g, poly 1.2g); PROTEIN 7.9g; CARB 25.1g: FIBER 2.4g; CHOL 74mg; IRON 1.9mg; SODIUM 355mg; CALC 71 mg Recipe by: Cooking Light, September 1997, page 108 Posted to MC-Recipe Digest V1 #776 by Terry & Kathleen Schuller <schuller@ix.netcom.com> on Sep 08, 1997
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