Recipe - Broccoli Spoon Bread With Parmesan Sauce

1 bn Broccoli
1 One half cup Milk
One half cup Yellow cornmeal
2 Eggs; separated
2 teaspoon Baking powder
1 teaspoon Salt
1 tablespoon Sugar
Parmesan Sauce

Trim broccoli into 2 inch long pieces. Cook until tender crisp. Reserve 1/2
cup liquid. Gradually stir milk into cornmeal and cook over medium heat for
5 minutes until thickened. Cool slightly. Beat yolks and add cornmeal,
baking powder, salt and sugar; mix well.

Beat whites stiff but not dry. Fold into cornmeal mixture. Arrange broccoli
in a well greased deep 2 quart souffle dish. Spoon batter over smoothing to
edges. Bake at 375 degrees for 4550 minutes (until brown). Serve with
sauce.

PARMESAN SAUCE: 2 tbsp. margarine 1 tbsp. cornstarch 1 c. milk 1 c. grated
Parmesan cheese One half c. reserved broccoli liquid One half tsp. salt 1/8 tsp.
white pepper One fourth tsp. nutmeg

Melt margarine. Stir in cornstarch to form smooth paste. Gradually stir in
milk and cook over low heat until thickened and comes to boil. Cook and
stir for 3 minutes. Add cheese a little at a time stirring until melted.
Stir in broccoli liquid and rest of ingredients. Heat and serve warm over
spoon bread.
Posted to recipeludigest by "Diane Geary" diane@keyway.net on Feb 16,
1998