Servings:6 to 8
Traditionally served in the South, spoonbread is a savory pudding-like dish that makes hearty breakfast fare (although it’s great for dinner, too). Here, it’s livened up with a dose of fresh herbs.
Bring the milk and 1/2 tsp. salt to a simmer in a 4-quart saucepan over medium heat. Whisk in the polenta. Continue whisking until thick, 3 to 5 minutes. Transfer to a large bowl and set aside.
Melt 2 Tbs. of the butter in a 12-inch skillet over medium-low heat. Add the onion and a pinch of salt and cook, stirring occasionally, until golden and soft, about 15 minutes. Add the ham and stir often until warmed through, about 2 minutes.
Stir the ham mixture, cheeses, egg yolks, basil, oregano, thyme, hot pepper sauce, 1/2 tsp. salt, and 1/2 tsp. pepper into the polenta; mix well.
In a medium bowl, beat the egg whites with an electric mixer at high speed until soft peaks form. Fold the beaten egg whites into the polenta and then spread the mixture in the prepared baking pan. Cut the remaining 2 Tbs. butter into pieces and dot on top.
Bake until brown and puffed, 30 to 35 minutes. Cool on a wire rack for 10 minutes before serving with a large spoon.
如果您用腌制的火腿代替新鲜的火腿，则可能需要减少勺子中的盐量。
This recipe is fairly simple and absolutely delicious. I made it with a very chunky pre-made crab dip and mixed gourmet mushrooms instead of the leftover ham for a little variety at a brunch this weekend. It was creamy but solid and tasted divine. It was a huge hit!
太好了，我们吃了晚餐，但也对早午餐也有好处。我使用了普通的玉米粥，而不是快速烹饪类型，而且效果很好。
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