Rating: 3 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

Serve with roasted chicken, beef, or pork.

Recipe by Cooking Light September 1997

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Yield:
6 servings (serving size: 1 cup)
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Ingredients

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Directions

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  • Preheat oven to 400°.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add onion, thyme, and garlic; sauté 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 soufflé dish coated with cooking spray. Bake at 400° for 40 minutes or until puffy and set.

Nutrition Facts

171 calories; calories from fat 23%; fat 4.4g; saturated fat 1.2g; mono fat 1.3g; poly fat 1.2g; protein 7.9g; carbohydrates 25.1g; fiber 2.4g; cholesterol 74mg; iron 1.9mg; sodium 355mg; calcium 71mg.
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