Position rack in center of oven and preheat to 350 degrees. Butter 2
(2-quart) souffle dishes or baking dishes. Heat first 4 ingredients in
heavy large saucepan over medium heat until bubbles form around edge of pan.
Gradually stir in cornmeal. Add escarole. Stir until mixture is very thick
and creamy, about 5 minutes. Remove from heat.
Add cheese and butter and
mix until butter melts. Season with generous amount of pepper. Beat egg
yolks to blend and gradually stir into cornmeal mixture. Beat whites in
large bowl until stiff but not dry. Mix 1/4 of whites into cornmeal
mixture. Gradually fold in remaining whites.
Divide mixture between
prepared dishes. Bake until puffed, golden and knife inserted into center
comes out clean, about 55 minutes. Serve hot.
Contributor: Junior Trimmer
recipe from www.inmamaskitchen.com
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