Makes 4-6 servings. Difficulty
2 Tablespoons unsalted butter + 1 teaspoon 4 eggs, separated 1 cup polenta 3 cups milk 1 teaspoon salt Pinch of sugar 1 Tablespoon fresh chives, chopped
Preheat the oven to 350°F. Grease a 1-1/2 qt. baking dish with 1 teaspoon butter; set aside.
In a large bowl, beat the egg whites until soft peaks form; set aside.
In a separate bowl, whisk together the polenta and 1 cup milk.
In a medium saucepan heat the remaining 2 cups of milk until steaming. Add the cornmeal mixture and cook, stirring constantly, over medium heat until the mixture thickens, about 10 minutes. Remove from the heat and stir in 2 tablespoons butter, sugar and salt. Add the egg yolks, one at a time, whisking to combine after each addition. Gently fold in the egg whites. Stir in the chives until just incorporated.
Pour the mixture into the prepared baking dish. Bake until the spoonbread is puffed with a golden brown crust and a toothpick inserted into the center comes out clean, about 1 hour. Serve.