Broccoli Spoon Bread With Parmesan

Trim broccoli into 2 inch long pieces. Cook until tender crisp. Reserve 1/2 cup liquid. Gradually stir milk into cornmeal and cook over medium heat for 5 minutes until thickened. Cool slightly. Beat yolks and add cornmeal, baking powder, salt and sugar; mix well.

Beat whites stiff but not dry. Fold into cornmeal mixture. Arrange broccoli in a well greased deep 2 quart souffle dish. Spoon batter over smoothing to edges. Bake at 375 degrees for 45-50 minutes (until brown). Serve with sauce.

PARMESAN SAUCE:

tbsp. butter 1 tbsp. cornstarch 1 c. milk 1 c. grated Parmesan cheese 1/2 c. reserved broccoli liquid 1/2 tsp. salt 1/8 tsp. white pepper 1/4 tsp. nutmeg Melt butter. Stir in cornstarch to form smooth paste. Gradually stir in milk and cook over low heat until thickened and comes to boil. Cook and stir for 3 minutes. Add cheese a little at a time stirring until melted. Stir in broccoli liquid and rest of ingredients. Heat and serve warm over spoon bread.