Spoon Breads with Roasted Pepper and California Raisin Jam
Perfect as a side with a bowl of hot soup on a cold winter night!
- 1 cup roasted red bell peppers
- 1/2 cup California raisins
- 2 teaspoons balsamic vinegar
- 1 1/2 cups 2% low fat milk
- 1/2 cup yellow corneal
- 1/4 teaspoon coarse salt
- pepper, freshly ground
- 3 eggs separated
- 2 ounce Comte or Gruyère cheese, grated
- 2 ounce Romano cheese, grated
Roasted Pepper and California Raisin Jam
Preheat broiler to high. To broil the peppers it is suggested to place the baking sheet with the peppers in the upper third of the oven so there is 8-9 inches between the broiling element and the bell peppers. Let the bell peppers roast for 20-25 minutes, giving a quarter-turn every 5 minutes, till the peppers are charred, soft and collapsing. Place the roasted peppers on a flat, smooth surface like a cutting board, then invert a large bowl over the top of them. The bowl traps the steam inside. Steam for 15 minutes, followed by seeding and peeling the bell peppers. To prepare jam, place peppers, raisins and vinegar in food processor. Pulse a few times or until mixture is chunky. The jam can be prepared in advance.
Preheat over to 375ºF. Spray six ramekins (or a muffin tin) with cooking spray. Coat each cup with yellow cornmeal. Heat milk in a saucepan over medium heat until hot. Add cornmeal, salt and pepper, whisk well. Cook until thick, about 5 minutes. Cool to room teperature. Gradully stir cornmeal mixture into egg yolk. Beat egg whites until stiff peaks form. Gently fold egg whites and cheese into cornmeal mixture. Divide mixture evenly between ramekins. Bake 25-30 minutes or until browned and knife inserted in center comes out clean. Serve immediately topped with Roasted Pepper and California Raisin Jam.
Nutrition Facts Per Serving
Calories 190 Total Fat 9g (sat 4.5g, trans 0g ); Cholesterol 110mg; Protein 11g; Carbohydrate 14g; (Dietary Fiber 0g; Sugars 3g; ); Sodium 300mg;
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