Comte Cheese Spoon Breads with Roasted Pepper Raisin Jam
Comte Cheese Spoon Breads with Roasted Pepper Raisin Jam
Wow your guest with these Comté spoon breads from Jill Melton, Editor-in-Chief of Relish Magazine. The sweet roasted pepper and raisin jam is the perfect counterpoint to the savory, Comté-scented bread. Serve the spoon breads as an appetizer or side dish.
Ingredients
- Spoon Breads:
- 1 ½ cups 2-percent reduced-fat milk
- ½ cup yellow cornmeal
- ¼ teaspoon coarse salt
- Freshly ground pepper
- 3 eggs, separated
- 2 ounces Comte cheese, grated
- 2 ounces Romano cheese, grated
- Roasted Pepper Raisin Jam:
- 1 cup roasted red bell peppers (about 4 peppers)
- ½ cup dark raisins
- 2 teaspoons balsamic vinegar
Instructions
- Preheat oven to 375F. Spray 6 muffin cups with cooking spray. Coat each cup with cornmeal.
- Heat milk in a saucepan over medium heat until hot. Add cornmeal, salt and pepper; whisk well. Cook until thick, about 5 minutes. Gradually stir a small amount of hot cornmeal mixture into egg yolks; add back to remaining cornmeal mixture stirring constantly. Let cool.
- Beat egg whites until stiff peaks form. Gently fold egg whites and cheese into cornmeal mixture. Divide mixture evenly among muffin cups. Bake 40 minutes, or until browned and knife inserted in center comes out clean. Serve with jam.
- To prepare jam, place peppers, raisins and vinegar in food processor. Pulse a few times or until mixture is chunky. Serve with spoon breads.
The Winter/Spring 2024 edition of Comté News is now available!
