Recipe - Kale And Sun-Dried Tomato Spoon Bread R

Spray margarine, to coat
casserole
2 tablespoon Grated Parmesan cheese,
fresh
1 tablespoon Vegetable oil, light
1 Garlic clove, minced
1 One half cup Kale, thick center stems
removed then finely chopped
One fourth cup Minced dried tomatoes,
reconstituted
Three fourths teaspoon Salt
One fourth teaspoon Freshly ground black pepper
1 cup Cornmeal, white or yellow
1 cup 1% lowfat milk
3 lg Eggs, separated, plus
1 Egg white
One half teaspoon Sugar
One half teaspoon Baking powder

Preheat the oven to 400degF. Generously "butter" a 2quart souffle dish;
dust with the Parmesan.

In a mediumsize nonstick skillet, heat 1 teaspoon oil over medium heat.
Stir in the garlic and cook for about 30 seconds, or until fragrant. Stir
in the kale, reduce the heat to mediumlow, and cook, stirring frequently,
for 6 to 7 minutes, or until the kale is bright green and very tender. Stir
in the sundried tomatoes and set aside.

In a heavy large saucepan, combine 2 cups water, the salt, pepper, and
remaining 2 teaspoons oil. Bring to a boil over high heat. Add the cornmeal
in a slow, steady stream, whisking constantly. When all the cornmeal has
been added, remove the pan from the heat. Whisk in the milk, then the egg
yolks, one at a time, until well blended. Stir in the sugar and the baking
powder.

In a large bowl, with an electric mixer at high speed, beat the 4 egg
whites with a pinch of salt until stiff but not dry peaks form.

Stir the kale mixture into the cornmeal mixture. Stir in a spoonful of the
egg whites to lighten; with a rubber spatula, fold in the remaining whites
just until incorporated. Scrape the mixture into the prepared souffle dish.
Bake for 30 to 35 minutes or until the top is puffed and browned and the
edges shrink from the sides. Serve immediately as first course, vegetarian
lunch, or part of a buffet.

Recipe based on Sarah Belk's Spoon Bread from her Book, Around the Southern
Table. Miriam Rubin. (1995) Grains. San Fran: Collins Publishers. A Gourmet
Pantry Book (Series). Edited for lighter cooking by
phannema@wizard.ucr.edu. MasterCook estimates 136 cals, 4.8 g fat, 31.6%
cff.

Original Version used butter, oilpacked sundried tomatoes, and
unspecified "milk."

Recipe by: Based on Miriam Rubin's recipe in "Grains" Posted to MCRecipe
Digest V1 #586 by PATh phannema@wizard.ucr.edu on Apr 24, 1997