| 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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