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
2 eggs, room temperature, separated
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.