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  Recipe Home » Cajun » Garlicky Baked Vegetables With Spoon Bread To
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  Garlicky Baked Vegetables With Spoon Bread To
  Category: Cajun
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 393
Ingredients:
2 tbsp Butter or margarine,melted
2 tsp Flour,all-purpose
1/4 tsp Lemon-pepper seasoning
2 cup Peas,shelled,fresh
1/3 cup Onion,thinly sliced
3 each Garlic cloves,large,pressed
1 tsp Salt
1/8 tsp Rosemary,crushed
2 cup Potatoes,peeled,thin sliced
2 each Tomatoes,med,peel/thin slice

MMMMMSPOON BREAD TOPPING

1 each Garlic clove,fresh,pressed
1 tbsp Butter or margarine
1 pinch Nutmeg
2 each Eggs,separated
1 1/3 cup Milk
1/2 tsp Salt
1/4 cup Yellow cornmeal
3/4 cup Cheddar cheese,grated sharp
Instructions:
1. Combine butter, garlic, flour, salt, lemon-pepper and rosemary.
2. In a buttered 7 1/2-cup souffle dish or casserole, layer
vegetables and seasoned butter; place peas in bottom, then potatoes,
onion and tomato slices, spooning part of the seasoned butter over
each layer.
3. Cover tightly and bake in preheated 350'F. oven 30 minutes.
4. Meanwhile. prepare Spoon Bread Topping.
5. Remove baking dish from oven; uncover and pour topping over.
6. Return to oven and bake 35 minutes longer, or until topping is
puffed and nicely browned and point of small knife inserted in center
comes out clean.
7. Serve at once from baking dish.
*** SPOON BREAD TOPPING ***
1. In heavy saucepan, combine garlic, milk, butter, salt and nutmeg;
gradually stir in cornmeal.
2. Bring to a full boil, stirring constantly; boil 1 minute; until
thick, then remove from heat.
3. Beat egg yolks lightly.
4. Stir a small amount of hot mixture into yolks, then mix yolks into
hot cornmeal.
5. Stir in cheese.
6. Beat egg whites until barely stiff; fold into cornmeal mixture.
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