Roquefort, Polenta, and Prosciutto Spoon Bread

Name: Roquefort, Polenta, and Prosciutto Spoon Bread
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 59 milliliters dry breadcrumbs; 5 larges egg whites; 473 milliliters fat-free milk; 118 milliliters dry polenta; 43 grams 1/3 cup finely chopped prosciutto (about; 57 grams 1/2 cup crumbled Roquefort blue cheese

You can never have too many side dish recipes, so give Roquefort, Polenta, and Prosciutto Spoon Bread a try. This recipe covers 7% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 172 calories, 10g of protein, and 6g of fat each. If you have roquefort cheese, egg whites, milk, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

Preheat oven to 42

Equipment you will use

Oven

Lightly coat 6 (8-ounce) souffl dishes with cooking spray; sprinkle evenly with breadcrumbs. Set aside.

Ingredients you will need

Cooking Spray

Breadcrumbs

Combine milk and polenta in a medium saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat; simmer 4 minutes or until thick.

Ingredients you will need

Polenta

Milk

Equipment you will use

Sauce Pan

Whisk

Remove from heat.

Add cheese and prosciutto, stirring until cheese melts.

Ingredients you will need

Prosciutto

Cheese

Beat egg whites with a mixer at high speed until stiff peaks form (do not overbeat). Gently stir one-fourth of egg whites into polenta mixture; gently fold in remaining egg whites. Gently spoon mixture into prepared dishes; arrange dishes on a baking sheet.

Ingredients you will need

Egg Whites