Imagine a dish that combines the creamy comfort of a pudding with the rich, savory crunch of Italian guanciale - all while being completely gluten-free! This Gluten Free Spoon Bread is not just a recipe; it's a culinary adventure that will transform your understanding of comfort food. Whether you're looking for a show-stopping side dish or a unique brunch centerpiece, this Italian-inspired creation promises to tantalize your taste buds and impress even the most discerning food lovers.
Prep Time: 10 mins
Cook Time: 30 mins
Total Time: 40 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 cup cornmeal
- 2 cups milk
- 4 eggs
- 1/2 cup guanciale, diced
- Salt to taste
Instructions
- Preheat the oven to 375°F (190°C) and generously butter a 9-inch baking dish to prevent sticking.
- In a large skillet, render the diced guanciale over medium heat until crispy and golden brown, about 5-7 minutes. Remove the crispy guanciale pieces with a slotted spoon and set aside, reserving the rendered fat in the pan.
- In a medium saucepan, heat the milk over medium heat until it begins to steam, but do not let it boil. Gradually whisk in the cornmeal, stirring constantly to prevent lumps from forming.
- Continue cooking the cornmeal mixture for 5-6 minutes, stirring frequently, until it thickens and begins to pull away from the sides of the pan.
- Remove the cornmeal mixture from heat and let it cool slightly for 2-3 minutes.
- In a separate bowl, whisk the eggs until well beaten. Slowly temper the eggs by adding a small amount of the warm cornmeal mixture, stirring constantly to prevent the eggs from scrambling.
- Fold the tempered eggs into the cornmeal mixture, along with the reserved crispy guanciale and a pinch of salt. Mix until well combined.
- Pour the mixture into the prepared baking dish, spreading it evenly with a spatula.
- Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and the center is set but still slightly jiggly.
- Remove from the oven and let rest for 5 minutes before serving. The spoon bread should have a soft, pudding-like consistency.
- Serve warm, garnished with additional crispy guanciale pieces if desired.
Tips
- Temperature is Key: Ensure your milk is steaming but not boiling when adding cornmeal to prevent scorching and create a smooth texture.
- Prevent Egg Scrambling: Always temper your eggs by slowly introducing warm cornmeal mixture, stirring constantly to maintain a silky consistency.
- Crisp Your Guanciale: Render the guanciale slowly to extract maximum flavor and achieve that perfect golden crispiness.
- Don't Overbake: The ideal spoon bread should be set but still slightly jiggly in the center - think of it like a savory pudding.
- Butter Your Baking Dish Generously: This prevents sticking and adds an extra layer of rich flavor to your dish.
- Let it Rest: Allow the spoon bread to sit for 5 minutes after baking to help it set and make serving easier.Pro Tip: If you can't find guanciale, pancetta or thick-cut bacon make excellent substitutes!
Nutrition Facts
Calories: 380kcal
Carbohydrates: 25g
Protein: 20g
Fat: 23g
Saturated Fat: 10g
Cholesterol: 255mg
