Sausage & Goat Cheese Spoon Pudding


SourceJody Hayes
Prep time30 minutes
Cooking time30 minutes
Total time1 hour


This recipe was entered in our We ♥ Local Cornmeal recipe contest by Jody Hayes.  Jody says,"The use of local ingredients and the ease of preparing a nice rich side dish on a cold winter night!"


3 tablespoons
olive oil
8 ounces
sausage, Italian
1 bunch
kale (destemmed, leaves cut in strips)
egg white
1 cup
stock, chicken
1/2 cup
heavy cream
1/2 cup
4 ounces
cheese, goat
black pepper, ground


Preheat the oven to 350 degrees F. Cook Italian sausage in oil till brown, 3-4 minutes. Add kale and cook until wilted, about 1 minute. Take off heat, season with salt and pepper.  Bring to a boil heavy cream and chicken stock. Once it starts to boil, add cornmeal and whisk constantly until slightly thick, about 2-3 minutes. Season with salt and pepper.  Whip egg whites until soft peaks form.  Fold sausage and kale into cornmeal mixture, and then fold in whipped egg whites and goat cheese.  Pour into an oiled  8" long and 4" deep oven proof dish. Bake for about 30-35 minutes. It will shuffle and be slightly brown when ready.