Holly Hill Inn Individual Spoonbread Souffles
- 2 cups milk
- ½ cup white cornmeal
- ½ tsp. baking powder
- 1 tsp. salt
- 2 Tbsp. butter
- 1 Tbsp. minced fresh chives
- 3 egg yolks
- 5 egg whites
- 6 ozs. fresh Capriole goat cheese, shaped into 1-ounce patties
- ¼ cup toasted and chopped hazelnuts
- ¼ cup roughly chopped lemon confit (recipe follows)
Lemon Confit Topping:
- 1 cup sugar
- 1 cup water
- 3 lemons
- Heat the milk in a double-boiler or in a bowl over a simmering pot of water. Whisk in the cornmeal and stir until it is the consistency of mush or thickened like a polenta.
- Add the baking powder, salt and butter and stir until all the butter is melted and incorporated.
- Separate the eggs. Whisk 3 of the yolks together and beat them into the cornmeal mush. Remove the bowl from the heat. Stir in the chives.
- Whisk the 5 egg whites together until stiff. Fold the egg whites into the mush and spoon into buttered ramekins, filling them to the top. Bake at 375 degrees in a convection oven for 12 minutes or 400 degrees in a conventional oven for 15-20 minutes.
- When the spoonbread is almost complete, lay the goat cheese on top and finish baking for the final 2 minutes. Remove and sprinkle the top with lemon confit (recipe below) and toasted hazelnuts. Serve immediately.
Lemon Confit Topping Preparation
- Combine water and sugar in a saucepan and simmer until all the sugar has dissolved.
- Wash lemons and slice them as thinly as you can. Remove seeds from the slices and lay in a shallow baking dish.
- Pour the sugar mixture over the lemon slices and bake in a 200-degree oven until soft, about 2 hours. Cool and reserve. The syrup is delicious in cocktails!
- Once cool, pull the slices from the syrup and cut for the confit. We cut each slice into quarters.