Sun, 9 Jan 2000
“Ok we all know I’m on a limited diet right now. This is producing some interesting experiments for me. In any case, I found this wonderful recipe in the latest Williams Sonoma catalogue and tried it tonight. It came out brilliantly and very yummy. Not to mention full of happy spinach (iron- as i can’t really eat meat) and very low on the calories. The only fat is in the cheese (and also calcium and protein). I did make some minor adjustments to the recipe as I can eat egg whites (more protein), but not the yolks. I used ‘99% egg white’ substitute (the 1% yolk won’t kill me). Well, this recipe produced the puff that ate Cleveland, next time I think I’ll try cutting the recipe in half. ” –Michelle
1 Tbs olive oil
1 garlic clove minced
12 oz. baby spinach leaved, washed and dried (2 bags prepackaged – you can also use frozen spinach)
salt & freshly ground pepper to taste
2 1/4 cups whole milk (or lactaid)
3/4 cup finely ground cornmeal
4 oz Gruyere cheese, rind removed, diced
4 egg yolks, lightly beaten (or a little more than 1/4 cup egg substitute)
6 egg whites (i used 5 because i ran out – worked fine)
(I also threw in 1/2 a chopped onion)
- In a large saute pan over medium heat, warm olive oil, add garlic (and onion) sautee. add spinach & sautee until wilted. season with salt and pepper.
- Preheat oven to 450F
- Lightly oil a 10′ braiser (i used what i had, which is something like a brasier- i suppose a casserole dish will also work fine.)
- In a saucepan over medium-low heat, warm milk.
- Add cornmeal; cook whisking constantly until thick and stiff (about 8-10 minutes though the recipe says it should take 16-20).
- Stir in cheese and season with salt and pepper. Cover and cool 5 minutes.
- Fold yolks (or egg substitute) into cornmeal mixture, then fold in spinach.
- In a large bowl, beat egg whites to stiff peaks. Stir 1/2 whites into mixture, fold in remaining whites and transfer to braiser.
- Bake 10 minutes, reduce heat to 375 and bake until top is golden and puff is more than double in height 20-25 minutes (my gas oven took 35 -40 minutes for some reason).