SPOONBREAD WITH CHEESE AND SCALLIONS

SPOONBREAD WITH CHEESE AND SCALLIONS image

Yield 8 servings

Number Of Ingredients 10

3 tablespoons buttr, plus enough to grease the baking dish
1/2 cup grated parmesan cheese
2 bunches scallions, thinly sliced, white and light green parts only
1 cups whole milk (was 2 cups w/o ricotta)
1 cup ricotta cheese
1 cup of half and half
1/2 teaspoon salt
1 cup white cornmeal
1/2 cup grated sharp cheddar cheese, white
4 eggs, separated

Steps:

1. Preheat oven to 350 degrees. Butter a 2-quart soufflé dish or casserole and sprinkle with enough Parmesan (about 1 tablespoon) to lightly coat the dish. Set aside. 2. Melt 1 tablespoon butter in a skillet, add the scallions and cook until just wilted. Set aside. 3. In a heavy saucepan over medium heat, heat the milk, half-and-half and salt until bubbles form around the edges. Slowly sprinkle in the cornmeal, stirring constantly. Continue to stir and cook over low heat until the mixture is smooth and creamy. Remove pot from the heat and add the remaining butter and Parmesan, the scallions and the Cheddar cheese. Stir vigorously until well incorporated. 4. Lightly beat the egg yolks and add them, stirring vigorously. Beat egg whites until they form stiff peaks. Beat a large spoonful of whites into the cornmeal mixture; then gently fold in the rest of the whites. Pour into the prepared dish and smooth the top. Bake 30 to 40 minutes, or until puffy and golden brown on top. Serve immediately. emulsion blender or blender may be better suited to mix properly and eliminate graininess. if blender is used, add the sliced scallions after blending.