Apple and Pecan Spoonbread

Ingredients

1/2 teaspoon plus 3 tablespoons butter
1 cup finely chopped onions
1/2 cup chopped celery
Salt
Freshly ground black pepper
1 cup chopped pecan pieces
2 cups diced cooking apples, such as Granny Smith, peeled
4 large eggs, separated
3 cups heavy cream
1 1/2 cups yellow cornmeal
1/2 cup freshly grated Parmigiano-Reggiano cheese
1 tablespoon finely chopped fresh parsley leaves

Instructions

Preheat the oven to 350 degrees F.

Grease a 2-quart rectangle glass dish (8 by 11 1/2 by 2 inches) with 1 teaspoon of the butter.
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In a large sautÈ pan, over medium heat, melt the remaining 3 tablespoons of the butter.† Add the onions and celery.† Season with salt and pepper.† SautÈ until the vegetables are softened, about 4 minutes.† Add the pecans and continue to sautÈ for 1 minute. Add the apples.† Season with salt and pepper.† Continue to sautÈ for 2 minutes.† Remove from the heat and cool completely.
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In a large mixing bowl, whisk the egg yolks and cream together.† Add the cornmeal and whisk until smooth.
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Stir the apple mixture and cheese into the cornmeal mixture.† Mix until incorporated.
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In another large mixing bowl, whip the egg whites with an electric mixer until very stiff and peaks form, then fold into the apple batter.
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Pour the batter into the prepared pan and bake until it sets, about 45 minutes.
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Remove from the oven and let stand for 5 minutes.† Spoon onto serving plates and garnish with parsley.

Yield: 8 to 10 servings