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Categories:Viewed: 45 - Published at: 9 months ago
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
Method
- Preheat oven to 425°.
- Lightly coat 6 (8-ounce) souffle 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.
