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: 2 tbsp. margarine 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 margarine. 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. Posted to recipelu-digest by "Diane Geary"
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|Serving Size: 1 Serving (333g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 125 (35%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 4.3g||21 %|
|Monounsaturated Fat 5g|
|Polyunsanturated Fat 1.9g|
|Cholesterol 530.6mg||163 %|
|Sodium 418.1mg||14 %|
|Potassium 731.5mg||19 %|
|Total Carbohydrate 38.8g||11 %|
|Dietary Fiber 5.1g||21 %|
|Sugars, other 33.6g|
|Protein 22.4g||32 %|
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Calories per serving: 356
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