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Polenta Spoon Bread

Prep Time:40 Minutes
Cook Time:30 Minutes

Nutritional Information

Spoon bread is a southern side dish that is creamy, cheesy and delicious.


  • 1 cup polenta, preferably fine mill
  • 2 cup water (more if needed)
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 sprigs thyme
  • 1 1/2 cup buttermilk, divided
  • 2 tablespoons butter
  • 1 1/2 cup Parmigiano Reggiano, divided
  • 3 eggs, separated
  • 1 teaspoon baking powder
  • cayenne, as desired


  • 1. Preheat the EGG to 400º F using indirect heat. In a large heavy saucepan, combine water, salt, pepper, thyme; bring to boil and let simmer for 2 minutes. Bring it back to a boil and slowly add the polenta, whisking constantly, until you have a smooth porridge. Stir in 1 cup of the buttermilk, and continue to cook over medium heat, for 2 more minutes. Remove the thyme; reduce heat to low and continue to cook, whisking occasionally, for 35 minutes. It should bubble like a tar pit. If it gets too thick, stir in hot water as necessary. You want it to remain very thick, however. Remove polenta from heat and let cool slightly.
  • 2. Stir in remaining half cup of buttermilk, butter, and 1 cup of the Parm. Beat the egg yolks; stir into mixture. Meanwhile, beat egg whites in a separate bowl, until soft peaks form. Fold a spoonful of the egg whites into the polenta mixture; sprinkle baking powder into polenta mixture and mix well by hand. Fold in remaining egg whites. Spoon mixture into prepared ramekins or souffle dishes.
  • 3. Bake for 25 minutes. Once the spoon breads have puffed and browned, sprinkle with remaining cheese. Once the cheese browns let cool slightly before serving.

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Chef JJ’s is a unique, personal and hands-on culinary experience with a focus on kamado style cooking, corporate team building, private events and grilling classes. Indy's large party restaurant. Indianapolis, Indiana 317.602.3828