Categories: Side Dish

Ingredients

• Cooking spray
• 1/4 cup dry breadcrumbs
• 2 cups fat-free milk
• 1/2 cup dry polenta
• 1/2 cup (2 oz) crumbled Roquefort cheese
• 1/3 cup prosciutto (1 1/2 oz) finely chopped
• 5 large egg whites

Directions

1. eheat oven to 425.

2. Lightly coat 6 (8 oz) souffle dishes with cooking spray, sprinkle evenly with breadcrumbs. Set aside.

3. Combine milk and polenta in a medium saucepan, stirring with a whisk. Bring to a boil, stirring constantly.

4. Reduce heat; simmer 4 minutes or until thick.

5. Remove from heat; add cheese and prosciutto, stirring until cheese melts.

6. Beat egg whites with a mixer a high speed until stiff peaks form (do not overbeat).

7. Gently stir one-fourth of egg whites into polenta mixture; gently fold in remaining egg whites.

8. Gently spoon mixture into prepared dishes; arrange dishes on a baking sheet.

9. Place spoon breads in oven.

10. mediately reduce temperature to 350.

11. Bake at 350 for 25 minutes or until spoon breads are set. Serve immediately.

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