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Roquefort, Polenta, and Prosciutto Spoon Bread

Yield 6 servings (serving size: 1 spoon bread)
These individual spoon breads are an elegant accompaniment to roast beef or pork, or serve them with a tossed salad, such as Endive Salad with Pomegranate Seeds, Persimmon, and Pecan Vinaigrette, as a light supper.


  • Cooking spray
  • 1/4 cup dry breadcrumbs
  • 2 cups fat-free milk
  • 1/2 cup dry polenta
  • 1/2 cup (2 ounces) crumbled Roquefort blue cheese
  • 1/3 cup finely chopped prosciutto (about 1 1/2 ounces)
  • 5 large egg whites

Nutrition Information

  • calories 186
  • caloriesfromfat 27 %
  • fat 5.5 g
  • satfat 2.6 g
  • monofat 0.9 g
  • polyfat 0.3 g
  • protein 12.7 g
  • carbohydrate 21.1 g
  • fiber 1.3 g
  • cholesterol 18 mg
  • iron 1.8 mg
  • sodium 576 mg
  • calcium 205 mg

How to Make It

  1. Preheat oven to 425°.

  2. Lightly coat 6 (8-ounce) soufflé dishes with cooking spray; sprinkle evenly with breadcrumbs. Set aside.

  3. Combine milk and polenta in a medium saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat; simmer 4 minutes or until thick. Remove from heat. Add cheese and prosciutto, stirring until cheese melts.

  4. Beat egg whites with a mixer at high speed until stiff peaks form (do not overbeat). Gently stir one-fourth of egg whites into polenta mixture; gently fold in remaining egg whites. Gently spoon mixture into prepared dishes; arrange dishes on a baking sheet. Place spoon breads in oven. Immediately reduce oven temperature to 350°. Bake at 350° for 25 minutes or until spoon breads are set. Serve immediately.