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Parmesan Spoonbread with Sautéed Leeks

featuring DHC Núñez de Prado Extra Virgin Olive Oil

Experience this tasty whole wheat flatbread with your favorite soup.

INGREDIENTS (serves 4)

  • 2 tablespoons Núñez de Prado Extra Virgin Olive Oil divided
  • 1 1/2 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.

 

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Tips:

Sour cream can be substituted for the Greek style yogurt.

Wash leeks carefully, as dirt can sometimes be found between their layers. Use the white part of the leek and an inch or so of the green. Discard the rest.

If the egg whites are room temperature or warmer, they will quickly whisk into soft peaks. Place whole eggs in warm water for a few minutes before cracking open to separate whites and yolks.