Pesto-Polenta Spoonbread - cooking recipe

Ingredients

5 large eggs, separated, at room temperature
1 1/2 cups yellow cornmeal
2 cups water
1/4 teaspoon salt
1/4 cup parmesan cheese, grated
2/3 cup pesto sauce

Preparation

Preheat over to 400.
Place cornmeal and water together in a saucepan. Mix until well-blended, using a wooden spoon. Add salt. Heat this mixture until it come to a boil. Lower heat.
Cook over a low flame for 5-8 minutes, stirring frequently to prevent lumps. It will be very thick.
Remove from the heat, and vigorously beat in the egg yolks. Stir in the Parmesan and pesto. Transfer to a large bowl and set aside to come to room temperature.
Beat the egg whites until stiff but not dry. Fold them into the first mixture and transfer to a well-buttered souffle dish. Place it in oven and lower heat to 375. Bake 35-40 minutes until firm.