Ingredients
- 1-1/2 cups yellow cornmeal
- 1/2 cup sugar
- 1-1/2 tablespoons baking powder
- 1 teaspoon salt
- 1 jar (24.5 oz.) DOLE® Pineapple Chunks
- 3 cups (24 oz.) DAISY® Cottage Cheese
- 4 individual DOLE Green Onions, chopped
- 5 egg white
- 1 can (28 oz.) Prepared Chile Verde Sauce
- optional shredded Cheddar cheese
Directions
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Preheat oven to 350°F. Spray 8×12 inch glass dish with non-stick cooking spray. Drain pineapple; chop pineapple and set aside.
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Combine cornmeal, sugar, baking powder and salt in a large bowl. Mix in cottage cheese, pineapple and green onions.
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Beat egg whites in an electric mixer until stiff peaks form. Gently fold whites into cottage cheese mixture. Pour into prepared baking dish.
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Bake for 50 minutes, or until firm. In a small sauce pan, heat up chile verde sauce until just boiling. Remove from heat. Cut casserole into squares and ladle sauce on top and sprinkle with cheese, to serve.