Ricotta Spoon Bread
Ingredients
- 2 cups water
- 1 cup yellow corn meal
- 12 ounces ricotta
- 3/4 cup Pecorino Romano, softer variety, not too aged
- 3/4 cup cooked, crumbled, sweet Italian sausage
- 3/4 cup whole milk
- 2 tablespoons softened butter
- 4 eggs, seperated
- 1 tablespoon lemon zest
- 1 tablespoon lemon juice
- 1/2 teaspoon nutmeg
- 1 teaspoon toasted fennel seeds
- 1 teaspoon salt
- 3/4 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper
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