Recipe

Proccuito Spoonbread Recipe

	Kakedog / All my dishes 1 year, 11 months ago southern food reworked Prep:20m Cook:40m Servings:4	Kakedog
	great with lightly flavored food

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Fans

jolielives

Ingredients

3/4c polenta

3c h2o

1c heavy cream

1 fat pinch thyme

1oz procuito sliced thin and cut into batonettes

fleur de sel and coarse black pepper to taste

6 egg whites

Directions

bring water to a boil and "rain" polenta in *note do not dump in or it will clump* bring back to a boil and reduce to very low heat, cover and cook out about 20 minutes

transfer polentato a mixing bowl and mix in cream, thyme and procuitto, seasno with the S&P, I like to trow in a couple of the yolks from the seperated eggs, do so after the cold cream is added or else temper the yolks in.

whip the whites into a meringue, stiff peaks but not iceburgs

fold the meringue into the pudding

pour into a greased, lined baking dish, make sure the sides of the pan are taller than the ingredients as they will rise

bake at 350 see note*

* note this is basically a souffle that is intened to fall, for a firmer pudding let rise and fall in the oven, you can let it brown a little too, you can also let it rise and pull it out before it falls for a softer spoonbread, about 30 min. but whatever you decide, don't open the oven for at least 20 min

enjoy but keep in mind this is a semi advanced preparation and requires skill, time, and desire to do it without taking shortcuts, this is not a Rachel Ray quick fix

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Comments

wynnebaer 1 year, 11 months ago said:
Sounds great....Thanks...;D

greekgirrrl 1 year, 10 months ago said:
Very delicious sounding

jolielives 3 weeks, 1 day ago said:
Like that you provide options for preferred texture. True that it's reworked southern. And no offense to Rachel, but thank you Kakedog.
Jo & Lee

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