A recipe from the Sneaky Kitchen
1 cup fine yellow corn meal
1 cup cold water
2 Tbsp. healthy margarine, such as Smart Balance
1 tsp. salt
1 cup cold skim or reduced-fat milk
Heat oven to 375°. Mix cornmeal & water in a saucepan. Add margarine
& salt. Bring to a boil, stirring constantly. As soon as it starts
to thicken, turn off heat. Slowly stir in cold milk, keeping mixture
perfectly smooth. Separate eggs, placing whites in a deep glass or metal
Add only two egg yolks to the cornmeal & mix well; save
the third one for another use. Spray a heavy 8" pan or casserole with cooking spray.
Beat egg whites until stiff.
Fold cornmeal mixture into egg whites, mixing slowly until
no large clumps of white remain. Pour into casserole dish. Bake for 35 minutes
or until top has golden peaks. Serve with butter, gravy and/or stewed tomatoes.