| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Eggs |
|
Breads |
6 |
Servings |
INGREDIENTS
|
|
Vegetable cooking spray |
| 1 |
tb |
Fine dry breadcrumbs |
| 2 |
ts |
Vegetable oil |
| 1/2 |
c |
Finely chopped onion |
| 2 |
|
Cloves garlic, minced |
| 2 |
c |
Water |
| 3/4 |
ts |
Salt |
| 1 |
c |
White or yellow cornmeal |
| 1/2 |
c |
Skim milk |
| 2 |
|
Egg yolks |
| 4 |
|
Egg whites |
INSTRUCTIONS
Coat a 1-1/2-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@digex.net on Jan 28, 1997.
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