| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Broccoli |
4 |
Servings |
INGREDIENTS
| 1 |
bn |
Broccoli |
| 1 1/2 |
c |
Milk |
| 1/2 |
c |
Yellow cornmeal |
| 2 |
|
Eggs; separated |
| 2 |
ts |
Baking powder |
| 1 |
ts |
Salt |
| 1 |
tb |
Sugar |
|
|
Parmesan Sauce |
INSTRUCTIONS
Trim broccoli into 2 inch long pieces. Cook until tender crisp. Reserve 1/2
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 1/2 c. reserved broccoli liquid 1/2 tsp. salt 1/8 tsp.
white pepper 1/4 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@keyway.net> on Feb 16,
1998
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