Spoonbread with Red Wine Root Vegetables

Spoonbread with Red Wine Root Vegetables

Spoonbread is relatively new to me, being from California and all, and I have grown to love it very much over these past few years. It’s similar to cornbread, but much lighter and almost soufflé-like. It needs to be served hot from the oven, preferably spooned over braised vegetables and drizzled with a bit of honey and butter. It’s important not to spoon things over the spoonbread - it’ll lose all its wonderful airy lightness!

Serves 6

Ingredients

4 cups assorted root vegetables, cut into 1 1/2-inch chunks
2 cups cremini mushrooms, quartered
2 tbsp olive oil
4 sprigs fresh thyme
1 3/4 cup red wine
1 cup mushroom stock
1 tsp freshly ground black pepper
1/2 tsp kosher salt

Spoonbread:
1 1/4 cup yellow cornmeal
3 cups milk
3 tbsp unsalted butter
3 eggs, separated
1 tbsp granulated sugar
2 tsp baking powder
1 1/2 tsp kosher salt

Method

Heat 1 tablespoon olive oil in a large skillet over medium heat and sauté root vegetables until lightly golden and still firm - about 8 minutes. Add red wine, mushroom stock, thyme, black pepper, and salt, then bring to a boil. Reduce heat and simmer for 10-12 minutes, until the red wine sauce has thickened and the vegetables are fork tender.

In another skillet, heat the remaining tablespoon of olive oil over medium-high heat and sauté mushrooms until golden brown - about 8-10 minutes. Add mushrooms to root vegetable mixture and stir to combine.

Spoonbread:

Preheat oven to 350°F. Butter a 13-inch casserole dish.

Bring milk up to a low simmer in a medium saucepan, then whisk in cornmeal and continue whisking constantly until nearly all milk is absorbed (you’re looking for the consistency of a thick porridge). Remove from heat, then immediately whisk in butter, salt, baking powder, and sugar.

Beat egg yolks in a large mixing bowl until smooth, about 10 seconds. Quickly whisk in a spoonful of cornmeal mixture to temper the yolks, then add remaining cornmeal mixture and whisk well.

Add egg whites to the bowl of a stand mixer and, using the whisk attachment, beat to stiff peaks. Gently fold the egg whites into the cornmeal mixture in 3 batches, until just combined. Immediately and gently transfer batter to the buttered baking dish and bake for about 35 minutes or until the spoonbread is puffed and lightly golden on top. Remove from oven and serve immediately.

To serve, spoon vegetables into a wide bowl and top with a large spoonful of spoonbread. Optionally, drizzle with honey and a bit of butter.

Spoonbread