Pimento-Cheese Spoon Bread with Roasted Summer Squash

Name: Pimento-Cheese Spoon Bread with Roasted Summer Squash
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons black pepper; 3 larges egg whites (at room temperature); 2 garlic cloves, minced; 0 teaspoons ground red pepper; 118 milliliters 1% low-fat milk; 59 milliliters grated fresh onion; 57 grams diced pimento, drained; 0 teaspoons salt; 57 grams 1/2 cup shredded extra-sharp cheddar cheese; 1 Tbsp sugar; 4 servings Roasted Summer Squash; 237 milliliters water; 118 milliliters yellow cornmeal

Pimento-Cheese Spoon Bread with Roasted Summer Squash requires about 45 minutes from start to finish. Watching your figure? This gluten free and vegetarian recipe has 181 calories, 9g of protein, and 7g of fat per serving. This recipe covers 8% of your daily requirements of vitamins and minerals. This recipe serves 4. It is perfect for The Fourth Of July. If you have onion, ground pepper, roasted summer squash, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 37

Equipment you will use

Oven

Combine water and cornmeal in a medium saucepan; stir well. Bring to a boil. Cook 1 minute; stir frequently.

Ingredients you will need

Cornmeal

Water

Equipment you will use

Sauce Pan

Remove from heat; stir in milk and next 7 ingredients (milk through pimento). Set cornmeal mixture aside.

Ingredients you will need

Cornmeal

Pimiento

Milk

Beat egg whites at high speed of a mixer until foamy.

Ingredients you will need

Egg Whites

Equipment you will use

Blender

Add sugar, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into cornmeal mixture; gently fold in remaining egg white mixture. Fold in Roasted Summer Squash.

Ingredients you will need

Summer Squash