Spoonful of comfort

  • Pin It
1 tablespoon chopped thyme and/or rosemary

Coarse salt and freshly ground pepper

3 cups whole milk

1/2 cup fine yellow cornmeal

6 eggs, separated

1 cup freshly grated Parmesan cheese

1. Brown: Melt 4 tablespoons butter in a 12-inch skillet. Add mushrooms and cook, stirring, 10 minutes. Add onion and 3 cloves garlic. Cook, stirring, until mushrooms turn deep golden brown and all liquid has disappeared, about 12 minutes. Deglaze with sherry. Pull pan off heat, stir in green onions and thyme. Season with salt and pepper. Spread out mushrooms to cover the bottom of the skillet.

2. Thicken: Heat milk to a simmer in a large saucepan. Gradually whisk in cornmeal. Whisk over medium heat until thick, about 5 minutes. Pull pan off heat.

3. Bolster: Melt remaining 2 tablespoons butter with remaining garlic; whisk into thickened cornmeal mixture. Whisk in egg yolks, 2/3 cup Parmesan and 3/4 teaspoon salt.

4. Fluff: Beat egg whites to sturdy peaks. Stir one-quarter whites into the cornmeal mixture. Fold in the remaining whites.

5. Bake: Spread cornmeal mixture over mushrooms. Sprinkle with remaining Parmesan. Bake in a 350-degree oven until spoon bread is puffed and golden, about 20 minutes. Serve warm.
  • Pin It

Search our recipe database:

Search Recipes  

Food Trends, Tips & Recipes

Season your turkey with Cuban flavors

Season your turkey with Cuban flavors

Give thanks for a turkey seasoned with memories.

Dressed in black

Halloween fare dressed in black

Set an elegant tone come Oct. 31 for a grown-up Halloween dinner with noir-hued dishes.

EATINGWELL: Healthy caramel apple needn't be short on taste

Healthy caramel apple that's not short on taste

This healthy caramel apple recipe has just enough caramel to give a nice hit of salty-sweet flavor in each bite for a tasty dessert.

Rich pumpkin tart without using dairy

Rich pumpkin tart without using dairy

A cheesecake-like pumpkin tart made vegan with tofu is flavorful and rich.