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.
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
How to Make It
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.