Sides
·
Gluten-Free

Sausage & Goat Cheese Spoon Pudding

Jody Hayes

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!"

Prep Time

30 minutes

Cook Time

30 minutes

Yield

8 Servings

Ingredients

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

Instructions

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.