Roquefort, Polenta, and Prosciutto Spoon Bread

Ingredients

• 0.3 cup breadcrumbs dry
• 5 large egg whites 
• 2 cups milk fat-free
• 0.5 cup polenta dry
• 1.5 ounces pancetta finely chopped
• 2 ounces roquefort cheese blue crumbled

Equipment

• baking sheet
• sauce pan
• oven
• whisk
• blender

Directions

1. Preheat oven to 42
2. Lightly coat 6 (8-ounce) souffl dishes with cooking spray; sprinkle evenly with breadcrumbs. Set aside.
3. Combine milk and polenta in a medium saucepan, stirring with a whisk. Bring to a boil, stirring constantly. Reduce heat; simmer 4 minutes or until thick.
4. Remove from heat.
5. Add cheese and prosciutto, stirring until cheese melts.
6. Beat egg whites with a mixer at high speed until stiff peaks form (do not overbeat). Gently stir one-fourth of egg whites into polenta mixture; gently fold in remaining egg whites. Gently spoon mixture into prepared dishes; arrange dishes on a baking sheet.
7. Place spoon breads in oven. Immediately reduce oven temperature to 35
8. Bake at 350 for 25 minutes or until spoon breads are set.
9. Serve immediately.