Parmesan And Rice Spoon Bread Recipes

PARMESAN AND RICE SPOON BREAD

Steps:

• Put oven rack in middle position and preheat oven to 350°F. Butter a 9 1/2-inch deep-dish pie plate (1 1/2 quarts).
• Simmer rice, milk, water, and salt, uncovered, in a 3-quart heavy saucepan over low heat, stirring frequently, until very thick, about 20 minutes. Remove from heat and stir in butter, then yolks and cheese. Transfer to a large bowl and cool to room temperature, then stir in chives and pepper.
• Beat egg whites with a pinch of salt in a bowl with an electric mixer at high speed until mixture just holds soft peaks, then fold into rice mixture. Pour into pie plate and bake until golden brown and just set, 20 to 25 minutes.

SPOON BREAD WITH SOUR CREAM AND CHEESE

Steps:

• Preheat oven to 375°F. and grease a 1-quart baking dish.
• Chop onion and finely chop garlic. In a large bowl whisk together cornmeal, baking powder, salt, onion, and garlic. In a saucepan bring milk to a bare simmer over moderate heat and add in a slow stream to cornmeal mixture, whisking. Cool mixture 5 minutes.
• In a small bowl whisk eggs lightly and add to warm cornmeal mixture in a slow stream, whisking. Whisk in butter until melted and transfer mixture to baking dish. Stir sour cream well and gently drop by spoonfuls evenly on batter, letting it sink in. Sprinkle Cheddar evenly over batter and bake spoon bread in middle of oven 40 minutes, or until a knife inserted in center comes out clean.
• Serve spoon bread immediately.

WILD RICE SPOON BREAD

Steps:

• Butter a 13-by-9-inch baking dish.
• In a medium saucepan, cover the wild rice with the water, add a pinch of salt and bring to a boil.
• Cover and simmer over low heat, stirring occasionally, until just tender, about 20 minutes.
• Drain the rice.
• Preheat the oven to 350°.
• Melt 1 tablespoon of the butter in a large skillet.
• Add the onion and cook over moderate heat until lightly browned and just tender, about 4 minutes.
• Stir in the scallion and wild rice.
• Season lightly with salt and spread in the prepared baking dish.
• In a medium saucepan, bring the milk to a simmer.
• Gradually whisk in the cornmeal.
• Whisk over moderately low heat until thickened and bubbling, about 5 minutes.
• Scrape the mixture into a large bowl and let stand, stirring often, until warm. Whisk in the remaining 3 tablespoons of butter, the egg yolks and Parmesan, 1 1/2 teaspoons of salt and the baking powder.
• In a large bowl, beat the egg whites to firm peaks.
• Using a rubber spatula, stir one-quarter of the whites into the cornmeal mixture, then fold in the remaining whites until a few white streaks remain. Scrape the spoon bread over the wild rice.
• Bake in the center of the oven for about 30 minutes, or until puffed and golden.
• Let rest for 5 minutes before serving.
• Make Ahead
• The recipe can be prepared through Step 2 and refrigerated overnight.

CREAMY RICE AND PARMESAN SPOON BAKE

Steps:

• Set oven to 350 degrees.
• Set oven rack to second-lowest position.
• Butter a 9-inch deep-dish pie plate.
• In a heavy saucepan simmer rice and half and half cream or milk with salt over low heat for about 20 minutes, stirring frequently until very thick (this should take about 20 minutes).
• Remove from heat and stir in butter, then 5 egg yolks and the Parmesan cheese; mix well to combine.
• Transfer to a large bowl and cool to room temperature.
• Stir in green onion and pepper after cooled.
• In a bowl, beat 5 egg whites with a pinch of salt with an electic mixer on high speed until soft peaks form.
• Fold egg whites into the cooled rice mixture.
• Pour into the prepared pie plate.
• Bake for about 20-25 minutes, or until set and golden brown.

PARMESAN BREAD

Steps:

• In a large bowl, combine the first seven ingredients just until blended. Spoon into a greased 9-in. round baking pan. Sprinkle with cheese. Bake at 400° for 18-20 minutes or until golden brown. , In separate small bowls, combine herb butter and tomato butter ingredients; beat until smooth. Serve with warm bread.

CITIFIED SPOON BREAD

Steps:

• Heat the oven to 375 degrees. Generously butter a 2-quart souffle dish or shallow casserole.
• Combine the milk, butter, salt, chives and mustard in a heavy saucepan. Over a medium flame, heat to a simmer. Gradually whisk in the cornmeal, blending until smooth. Slowly bring to a boil, stirring constantly, and cook for 1 minute while stirring. Remove from the heat, stir in the Parmesan and cool completely.
• In a bowl, beat the egg yolks until light. Stir into the cooled cornmeal mixture. In a separate bowl, beat the egg whites until stiff peaks form. Gently but thoroughly fold the whites into the cornmeal mixture.
• Spoon the mixture into the prepared dish. Bake for about 45 minutes, until just set. Serve hot, spooned directly from the dish onto the breakfast plate.