| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables, Dairy, Eggs |
Vegetarian |
Grains, Vegetables |
8 |
Servings |
INGREDIENTS
|
|
Spray margarine, to coat |
|
|
casserole |
| 2 |
T |
Grated Parmesan cheese |
|
|
fresh |
| 1 |
T |
Vegetable oil, light |
| 1 |
|
Garlic clove, minced |
| 1 1/2 |
c |
Kale, thick center stems |
|
|
removed then finely |
|
|
chopped |
| 1/4 |
c |
Minced dried tomatoes |
|
|
reconstituted |
| 3/4 |
t |
Salt |
| 1/4 |
t |
Freshly ground black pepper |
| 1 |
c |
Cornmeal, white or yellow |
| 1 |
c |
1% low-fat milk |
| 3 |
|
Eggs, separated plus |
| 1 |
|
Egg white |
| 1/2 |
t |
Sugar |
| 1/2 |
t |
Baking powder |
INSTRUCTIONS
1997
Preheat the oven to 400degF. Generously "butter" a 2-quart souffle
dish; dust with the Parmesan. In a medium-size nonstick skillet, heat
1 teaspoon oil over medium heat. Stir in the garlic and cook for about
30 seconds, or until fragrant. Stir in the kale, reduce the heat to
medium-low, and cook, stirring frequently, for 6 to 7 minutes, or
until the kale is bright green and very tender. Stir in the sun-dried
tomatoes and set aside. In a heavy large saucepan, combine 2 cups
water, the salt, pepper, and remaining 2 teaspoons oil. Bring to a
boil over high heat. Add the cornmeal in a slow, steady stream,
whisking constantly. When all the cornmeal has been added, remove the
pan from the heat. Whisk in the milk, then the egg yolks, one at a
time, until well blended. Stir in the sugar and the baking powder. In
a large bowl, with an electric mixer at high speed, beat the 4 egg
whites with a pinch of salt until stiff but not dry peaks form. Stir
the kale mixture into the cornmeal mixture. Stir in a spoonful of the
egg whites to lighten; with a rubber spatula, fold in the remaining
whites just until incorporated. Scrape the mixture into the prepared
souffle dish. Bake for 30 to 35 minutes or until the top is puffed and
browned and the edges shrink from the sides. Serve immediately as
first course, vegetarian lunch, or part of a buffet. Recipe based on
Sarah Belk's Spoon Bread from her Book, Around the Southern Table.
Miriam Rubin. (1995) Grains. San Fran: Collins Publishers. A Gourmet
Pantry Book (Series). Edited for lighter cooking by
phannema@wizard.ucr.edu. MasterCook estimates 136 cals, 4.8 g fat,
31.6% cff. Original Version used butter, oil-packed sun-dried
tomatoes, and un-specified "milk." Recipe by: Based on Miriam Rubin's
recipe in "Grains" Posted to MC-Recipe Digest V1 #586 by PATh
<phannema@wizard.ucr.edu> on Apr 24,
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