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Roquefort, Polenta, and Prosciutto Spoon Bread

Roquefort, Polenta, and Prosciutto 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 Light NOVEMBER 2006

  • Yield: 6 servings (serving size: 1 spoon bread)

Ingredients

  • 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

Preparation

Preheat oven to 425°.

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

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.

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.

Nutritional Information

Amount per serving
  • Calories: 186
  • Calories from fat: 27%
  • Fat: 5.5g
  • Saturated fat: 2.6g
  • Monounsaturated fat: 0.9g
  • Polyunsaturated fat: 0.3g
  • Protein: 12.7g
  • Carbohydrate: 21.1g
  • Fiber: 1.3g
  • Cholesterol: 18mg
  • Iron: 1.8mg
  • Sodium: 576mg
  • Calcium: 205mg
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Roquefort, Polenta, and Prosciutto Spoon Bread recipe

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