Creamy Corn & Broccoli Polenta Spoon Bread

Ingredients:

16 oz. tube fat-free polenta, cut into chunks

2 tbsp water

12 oz. (about 2.5 c) broccoli florets, steamed

8 1/2 oz. cream-style corn

1/2 c skim milk

4 slices fat-free Swiss cheese, torn into small pieces

1/4 c flour

2 large egg yolks

4 large egg whites, room temperature

1/2 tsp cream of tartar

Directions:

1. Preheat oven to 400. Spray a casserole dish with non-stick cooking spray. Set aside.

2. Add polenta and water to food processor.  Pulse several times until smooth (about 15 seconds). Transfer to large bowl and add broccoli, corn, milk, cheese, flour, and egg yolks. Stir until well combined.

3. Beat egg whites in stand mixer mixing bowl on high speed with whisk attachment until egg whites are foamy.  Add cream of tartar and beat until soft peaks form when whisk is lifted.  Stir one-forth of the egg whites into polenta mixture.  Gently fold in remaining egg whites until just combined.

4. Carefully scrape batter into prepared casserole dish. Bake until slightly puffed and golden brown, 45-50 minutes. Serve immediately.

*Although called a bread, spoon bread has the texture of a souffle or bread pudding. It has a light and airy texture.

 

Yields 6 servings, serving size 1 c

4 points on Weight Watchers Points+ System

 

I am in no way affiliated with Weight Watchers. 

 

Recipe modified from One Pot Cookbook.