In a Casserole Dish
Creamy Corn & Broccoli Spoon Bread
1 (16-ounce) tube fat-free plain polenta, cut into chunks
2 tablespoons water
2 cups small broccoli florets, steamed
1 (81/4-ounce) can cream-style corn
½ cup fat-free milk
½ cup shredded reduced-fat Jarlsberg cheese
¼ cup all-purpose flour
2 large egg yolks
4 large egg whites, at room temperature
½ teaspoon cream of tartar
1 Preheat oven to 400°F. Spray 2-quart casserole dish with nonstick spray.
2 Combine polenta and water in food processor and pulse until smooth, about 15 seconds. Transfer to large bowl. Add broccoli, corn, milk, Jarlsberg, flour, and egg yolks, stirring until mixed well.
3 With electric mixer on high speed, beat egg whites until foamy. Add cream of tartar and beat until soft peaks form when beaters are lifted. Stir about one-fourth of beaten egg whites into polenta mixture to lighten it. With rubber spatula, gently fold in remaining egg whites just until blended.
4 Gently scrape batter into prepared casserole dish. Bake until spoon bread is slightly puffed and golden, about 45 minutes. Serve at once.
PER SERVING (1 cup): 201 Cal, 3 g Total Fat, 1 g Sat Fat, 0 g Trans Fat, 77 mg Chol, 536 mg Sod, 30 g Carb, 4 g Sugar, 3 g Fib, 12 g Prot, 255 mg Calc.
FYI Serve the spoon bread accompanied by an escarole, tomato, and red onion salad dressed with a squeeze of lime juice.