1. Preheat over to 400. 2. Place cornmeal and water together in a saucepan. Mix until well-blended, using a wooden spoon. Add salt. Heat this mixture until it come to a boil. Lower heat. 3. Cook over a low flame for 5-8 minutes, stirring frequently to prevent lumps. It will be very thick. 4. Remove from the heat, and vigorously beat in the egg yolks. Stir in the Parmesan and pesto. Transfer to a large bowl and set aside to come to room temperature. 5. Beat the egg whites until stiff but not dry. Fold them into the first mixture and transfer to a well-buttered souffle dish. Place it in oven and lower heat to 375. Bake 35-40 minutes until firm. ---------------------------------------------------------------------------
Nutrition
Ingredients
