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Literally Cheesy, Literally Corny Broccoli Polenta Spoon Bread
Ingredients
  • 16 ounce tube polenta, cut into chunks (Trader Joe's sells this!)
  • 2 tablespoons water
  • 12 ounces (about 2 ½ cups) broccoli florets, steamed (make sure to cut up any really large florets)
  • 8 ½ ounces creamed corn
  • ½ cup milk (nonfat or 1% work great)
  • 4 slices Swiss or Jack cheese, torn into small pieces (or you can use shredded cheese)
  • ¼ cup flour
  • 2 large egg yolks (reserve the whites...see next ingredient)
  • 4 large egg whites, room temperature
  • ½ teaspoon cream of tartar
Steps
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