BREAD - PARMESAN SPOON

By akselden

Ingredients

• 1 T. unsalted butter
• 1/2 C. finely chopped yellow onion
• 1/4 C. minced red bell pepper
• 1 clove garlic, crushed
• 1 C. milk
• 1 3/4 C. water
• 3/4 C. yellow cornmeal
• 2/3 C. grated Parmigiano-Reggiano
• 3/4 tsp. salt plus pinch of salt
• 1/8 tsp. cayenne pepper
• 3 eggs, separated

Details

Servings 8

Preparation

Step 1

1. Preheat oven to 375°F. Lightly butter eight 6-oz ramekins. In a fry pan over medium-low heat, melt the 1 T. butter. Add onion and bell pepper; saute until onion is golden about 5 min. Stir in garlic; cook until softened, about 1 min. Remove from heat and cool 10 min.

2. In a saucepan over medium heat, bring milk just to a boil. Pour water into a bowl; gradually stir in cornmeal until smooth. Add cornmeal mixture to the hot milk and cook, stirring continuously until thick, about 5 min. Stir in Parmigiano-Reggiano, 3/4 tsp salt and the cayenne. Remove from heat; cool 15-20 min.

3. In a large bowl, whisk egg yolks. Gradually stir cornmeal and onion mixture into yolks until blended. In a separate bowl, combine egg whites and a pinch of salt, beat until soft peaks form. With a rubber spatula, fold egg whites into cornmeal onion mixture. Divide among prepared dishes. Bake until tops are puffed and browned about 30 min.