Spinach Spoon Bread Soufflé

Name: Spinach Spoon Bread Soufflé
Ingredients: 1 bag of fresh Spinach (such as the bag of the aforementioned giant heirloom spinach); 2 tablespoons of fresh grated Parmigiano-Reggiano cheese; 1 cup of milk; 1/4 cup of cornmeal (preferably from Four Star Farms); 4 tablespoons of butter, softened (preferably Amish Roll Butter); 2 eggs, whites and yolks separated; 1/2 tsp baking powder; 1/2 teaspoon salt; dash of ground nutmeg; dash of white pepper

www.csa365.org

Heirloom spinach and Parmesan soufflés in ramekins—savory bread pudding with a spin on Meatless Monday. Perfect for sopping up beefy goodness!

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Cooking tools:

Ramekin
Saucepan
Stove
Oven
Whisk
Mixing bowl
Spatula
Spoon
Fork
Chef's knife
Cutting board
Colander
Measuring cup
Measuring spoon
Grater
Aluminum foil

Ingredients

1 bag of fresh Spinach (such as the bag of the aforementioned giant heirloom spinach)
2 tablespoons of fresh grated Parmigiano-Reggiano cheese
1 cup of milk
1/4 cup of cornmeal (preferably from Four Star Farms)
4 tablespoons of butter, softened (preferably Amish Roll Butter)
2 eggs, whites and yolks separated
1/2 tsp baking powder
1/2 teaspoon salt
dash of ground nutmeg
dash of white pepper