A traditional Southern side dish gets an modern update with tart dried cherries and Manchego cheese.
10m
PREP TIME
30m
COOK TIME
271
CALORIES
11
INGREDIENTS
Servings: 6 (3/4 cup)
Ingredients
- 1 cup half-and-half
- 1 cup milk
- 2/3 cup cornmeal
- 2 tablespoons butter
- 2 tablespoons dry sherry
- 3/4 teaspoon McCormick Gourmet™ Sicilian Sea Salt
- 1/4 teaspoon McCormick Gourmet™ Organic Cayenne Red Pepper
- 1/4 teaspoon McCormick Gourmet™ Organic Crushed Rosemary
- 1/2 cup shredded Manchego cheese
- 1/3 cup finely chopped dried tart cherries
- 4 eggs, separated
INSTRUCTIONS
- 1 Preheat oven to 350°F. Mix half-and-half, milk, cornmeal, butter, sherry, sea salt, cayenne pepper and rosemary in medium saucepan. Bring just to boil on medium heat. Reduce heat to medium-low; simmer 2 minutes or until slightly thickened, stirring frequently. Remove from heat. Stir in cheese and cherries. Let stand 10 to 15 minutes or until slightly cooled
- 2 Beat egg yolks in small bowl. Stir into cornmeal mixture. Beat egg whites in medium bowl with electric mixer on high speed until soft peaks form. Stir 1/3 of the egg whites into cornmeal mixture until well mixed. Gently stir in remaining egg whites. Pour into greased 8-inch square baking dish
- 3 Bake 25 to 30 minutes or until top is browned and center is slightly loose. (Knife inserted into center comes out clean.) Let stand 5 minutes before serving
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