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Cheddar Polenta Puff Recipe


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     Cheddar Polenta Puff

Category   Salads - Soups - Sidedishes
Sub Category   Low-fat
Servings   4

4 egg whites
1 1/2 c fat free milk
2 Tbsp finely chopped red sweet pepper
1 Tbsp thinly sliced green onion
1/4 tsp salt
1/8 tsp ground red pepper
1/3 cup cornmeal
1 egg yolk, slightly beaten
1/4 c grated parmesan cheese
1/4 c shredded extra sharp cheddar cheese
nonstick spray

Allow egg whites to stand at room temp for 30 minutes. Meanwhile, in a large heavy saucepan combine milk, sweet pepper, green onion, salt, and red pepper. Cook and stir over medium heat until mixture just begins to bubble. Slowly add cornmeal, stirring constantly. Cook and stir over medium heat about 5 minutes or until mixture begins to thicken. Remove from heat. Stir half of the cornmeal mixture into the egg yolk. Return mixture to saucepan. Stir in parmesan and cheddar cheeses until melted.
Lightly spray a 1 1/2 qt souffle dish with nonstick coating; set aside. In a large mixing bowl beat egg whites with electric mixer on medium to high speed until stiff peaks form. Gently fold about half of the beaten egg whites into the cheese mixture. Gradually pour cheese mixture over remaining beaten egg whites, folding to combine. Pour into prepared souffle dish.
Bake at 375 for about 25 minutes or until a knife inserted in center comes out clean and top is golden brown. Serve immediately
Serving Suggestions
serves 4; 168 calories; 6g fat; 13g protein

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