Broccoli Spoon Bread With Parmesan Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Broccoli | 4 | Servings | |
INGREDIENTS
| 1 | Broccoli | |
| 1 1/2 | c | Milk |
| 1/2 | c | Yellow cornmeal |
| 2 | Eggs, separated | |
| 2 | t | Baking powder |
| 1 | t | Salt |
| 1 | T | 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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Nutrition (calculated from recipe ingredients)
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Calories: 150
Calories From Fat: 42
Total Fat: 4.7g
Cholesterol: 100.3mg
Sodium: 909mg
Potassium: 207mg
Carbohydrates: 20.1g
Fiber: 1.1g
Sugar: 8g
Protein: 7.4g