Parmesan Spoonbread With Sauteed Leeks |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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a DHC fine foods recipe for a diffewrent spin on cornbread, delcious with the added sauteed leeks! Ingredients:
2 tbs olive oil |
1 1/2 cup fresh leeks sliced into 1/4 inch rounds |
1 cup half and half |
2 tbs butter |
1/2 cup cornmeal |
1/2 cup greek yoghurt or sour cream |
1/4 cup parmesan cheese |
1/2 tsp salt |
pepper to taste |
2 eggs, separated, room temperature |
Directions:
1. Grease 1 qt baking dish with butter
2. preheat oven to 350F
3. In a saucpan heat oil, saute leeks over med heat about 15 minutes or starting to brown
4. Add the half and half and butter.
5. bring to a boil and remove from heat
6. Stirring constantly while adding the cornmeal a little at a time and combine throughly to avoid lumps
7. Stir in the yoghurt, cheese and salt and pepper to taste
8. Add the 2 yolks and blend well
9. Beat whites to soft peaks, gently blend into mixture
10. Pour into prepared dish and bake 30 to 35 minutes
11. Spoonbread should be slightly creamy in center when done
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