Escarole And Cheese Spoon Bread

Recipe Ingredients

6 cups	1422ml	Milk
2 tablespoons	30ml	Sugar
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Cayenne pepper
2 cups	125g / 4.4oz	Cornmeal
1 cup	146g / 5.1oz	Escarole head - chopped (small)
2 cups	292g / 10oz	Grated sharp cheddar cheese - (abt 8 oz)
1/4 cup	49g / 1.7oz	Butter
		Freshly-ground black pepper - to taste
8		Eggs - separated

Recipe Instructions

Position rack in center of oven and preheat to 350 degrees. Butter two 2-quart souffle dishes or baking dishes.

Heat first 4 ingredients in heavy large saucepan over medium heat until bubbles form around edge of pan. Gradually stir in cornmeal. Add escarole. Stir until mixture is very thick and creamy, about 5 minutes. Remove from heat. Add cheese and butter and mix until butter melts. Season with generous amount of pepper.

Beat egg yolks to blend and gradually stir into cornmeal mixture. Beat whites in large bowl until stiff but not dry. Mix 1/4 of whites into cornmeal mixture. Gradually fold in remaining whites.

Divide mixture between prepared dishes. Bake until puffed, golden and knife inserted into centers comes out clean, about 55 minutes. Serve hot.

This recipe yields 12 servings.

Source:
Bon Appetit, April 1992

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