Pesto-Polenta Spoonbread

May 09, 2023May 9, 20230 2

A Savory Pesto-Polenta Spoonbread Recipe to Enjoy

by The Chefin Vegetarian

Prep

25 min

Cook

45 min

Ready In

70 min

Level

Easy

Rating

Ingredients

Nutrision Information

Servings Per Recipe

Calories

450

Sugar

Fat

27g

The Pesto-Polenta Spoonbread recipe is a modern, western adaptation of the traditional European spoonbread. It is a baked pudding-like dish made from polenta, eggs, and grated cheese in North America. In this particular recipe, pesto sauce adds a herbaceous twist to the dish, and the spoonbread gets a beautiful golden color. This dish is a perfect marriage of culture and taste, a great example of how diversity in food brings exciting flavors to life.

Instructions

1.	Preheat the oven to 375°F (190°C) and grease a 2.5 to 3 quart baking dish.
2.	In a saucepan over medium heat, bring the water to a boil.
3.	Add in the cornmeal and salt, whisking frequently for about 5 minutes until the mixture is thick and smooth.
4.	Beat the egg yolks lightly in a bowl and add in the polenta along with grated parmesan cheese and pesto sauce.
5.	In a separate bowl, beat the egg whites until they form stiff peaks and then fold them into the pesto-polenta mix.
6.	Pour this mixture into the prepared baking dish and bake for about 40-45 minutes until it turns golden brown and a knife comes out clean.

PROS

This delicious spoonbread is a great vegetarian dish that combines the creaminess of polenta and nuttiness of pesto.

It’s a fantastic side dish to go with any main course or can even be enjoyed on its own.

CONS

This dish is high in calories and fat content due to the presence of cheese and egg yolks.

As an indulgent treat, it should be enjoyed in moderation as part of a balanced diet.

HEALTH & BENEFITS

The polenta in this recipe is a low-glycemic-index food, meaning it is slowly digested and absorbed, keeping blood sugar levels stable.
Moreover, the pesto sauce is a great source of healthy, unsaturated fats, and pine nuts in it are rich in essential minerals like magnesium and zinc.

	5 large eggs , separated , at room temperature
	1 1/2 cups yellow cornmeal
	2 cups water
	1/4 teaspoon salt
	1/4 cup parmesan cheese , grated
	2/3 cup pesto sauce