Broccoli spoon bread with parmesan sauce

4 Servings

Ingredients

Quantity Ingredient
1 bunch Broccoli
1½ cup Milk
½ cup Yellow cornmeal
2 Eggs; separated
2 teaspoons Baking powder
1 teaspoon Salt
1 tablespoon Sugar
Parmesan Sauce

Directions

Trim broccoli into 2 inch long pieces. Cook until tender crisp. Reserve ½ cup liquid. Gradually stir milk into cornmeal and cook over medium heat for 5 minutes until thickened. Cool slightly. Beat yolks and add cornmeal, baking powder, salt and sugar; mix well.

Beat whites stiff but not dry. Fold into cornmeal mixture. Arrange broccoli in a well greased deep 2 quart souffle dish. Spoon batter over smoothing to edges. Bake at 375 degrees for 45-50 minutes (until brown). Serve with sauce.

PARMESAN SAUCE: 2 tbsp. margarine 1 tbsp. cornstarch 1 c. milk 1 c. grated Parmesan cheese ½ c. reserved broccoli liquid ½ tsp. salt ⅛ tsp.

white pepper ¼ tsp. nutmeg

Melt margarine. Stir in cornstarch to form smooth paste. Gradually stir in milk and cook over low heat until thickened and comes to boil. Cook and stir for 3 minutes. Add cheese a little at a time stirring until melted.

Stir in broccoli liquid and rest of ingredients. Heat and serve warm over spoon bread.

Posted to recipelu-digest by "Diane Geary" <diane@...> on Feb 16, 1998

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