Thursday 29 April 2010

Polenta Spoonbread

This could also be called a polenta soufflé. Spoonbreads are flat breads, so named because you can serve them with a spoon (you can also serve them via the usual method for breads of cutting slices).

  • 475 ml milk
  • 1 cup polenta
  • pinch salt
  • 1/2 tsp baking powder
  • 2 tbsp brown sugar
  • 1 tbsp margarine or butter
  • 2 eggs
  1. Preheat oven to 180 C
  2. Heat 300 ml of the milk in a medium size saucepan until it bubbles
  3. Separate the eggs reserving the yolks
  4. Whisk the egg white until stiff peaks form, set aside
  5. Gradually stir in polenta
  6. Remove polenta from heat, stir in the remaining milk, salt, sugar, margarine and egg yolks
  7. Gently fold the egg white into the mixture
  8. Transfer mixture to a greased 23 cm soufflé or pie dish
  9. Bake in oven for 45 minutes 

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