Rustic Polenta Pudding
  • 6large cloves garlic, minced
  • 4tablespoons olive oil
  • 1 large or 2 smaller fennel bulbs, finely diced
  • 4-5large leeks, sliced into rounds
  • 6 fresh sage leaves, mincedor 2 teaspoons dried
  • 4sprigs fresh thyme, mincedor 1 tablespoon dried
  • 1 bay leaf
  • 1 1/2cups polenta or cornmeal
  • 1/2cup Romano or Parmesan cheese
  • 6 egg whites
  1. Sauté garlic in olive oil until soft. Add fennel, leeks, sage, thyme, and bay leaf; sweat over low heat, covered, for about 15 minutes.
  2. While leek mix is cooking, bring 5 cups water to a boil. WIth a whisk, pour a steady stream of polenta into boiling water. Reduce temperature to medium and whisk for 15 minutes. The polenta should be the texture of slightly thin mashed potatoes.
  3. Stir leek mixture and cheese into polenta. Set aside, covered.
  4. Beat egg whites until they form soft peaks. Gently fold whites into polenta mixture. Place in a casserole and bake, uncovered, for 45 minutes. As casserole rises and browns, loosely place a piece of foil on top to prevent too much browning. Serve immediately.
Recipe Notes
Nutrition Facts
Rustic Polenta Pudding
Amount Per Serving
Calories 241 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Cholesterol 4mg 1%
Total Carbohydrates 32g 11%
Protein 8g 16%
* Percent Daily Values are based on a 2000 calorie diet.

Photography by: Laurie Smith
PER SERVING: 241 cal, 9g fat, 4g chol, 32g carb, 8g protein