Parmesan Spoonbread
with Sautéed Leeks

INGREDIENTS (serves 4)

2 tablespoons Núñez de Prado Extra Virgin
Olive Oil Early Harvest

1½ cups leeks, sliced into 1/4 inch rounds

1 cup half-and-half

2 tablespoons butter

1/2 cup cornmeal

1/2 cup Greek style yogurt

1/4 cup Parmesan cheese

1/2 teaspoon salt

pepper

2 eggs, room temperature, separated

DIRECTIONS

Grease a 1-quart baking dish with butter and preheat oven to 350°.

In a medium saucepan, heat the olive oil and sauté leeks for 15 minutes over medium heat, stirring occasionally, until softened and starting to brown. Add the half-and-half and butter. Bring to a boil and then remove from heat.

Stirring constantly, sprinkle in the cornmeal a little at a time and combine thoroughly to avoid lumps. Stir in the yogurt, Parmesan cheese and salt; add pepper to taste. Stir in 2 egg yolks. In a separate bowl, whisk the egg whites until they form soft peaks.

Add 1/3 of the egg whites to the leek/cornmeal mixture and stir. Fold in the remaining egg whites. Pour into the prepared baking dish.

Bake for 30-35 minutes. Spoonbread should be slightly creamy in the center when done.