Sarasota's Southern Spoon Bread with Bologna

Step 1: Base ... Add the milk to a medium pot and bring to a light boil. Add the cornmeal and bring back to a light boil - then, immediately reduce to low and cook approximately 10 minutes until thickened. Once the cornmeal has thickened; remove from the heat and add the butter and baking powder, stirring until combined. Set to the side until lightly cooled.

Step 2: Egg Yolks ... Beat the egg yolks, and add to the cooled cornmeal. Mix until everything is combined.

Step 3: Bologna ... As the cornmeal cooks, I like to lightly saute the bologna before adding to the cornmeal. This is NOT necessary; I just like the flavor the browning gives to the dish. Add the diced bologna to a small saute pan, and sear on medium high heat for a couple of minutes until lightly golden brown. I use a nonstick pan sprayed with a little olive oil or nonstick spray. Once they are lightly seared, add to the cornmeal mix.

Step 4: Egg Whites ... Add the egg whites to a mixing bowl and mix on medium high until stiff. Use a stand or hand held mixer. Then, gently fold the egg whites into the cornmeal mixture.

Step 5: Casserole and Bake ... Pour the mix into a 2 qt casserole dish, sprayed with a nonstick spray. Bake in a preheated 350 degree oven, on the middle shelf, uncovered, for 40 minutes until golden brown. Also, to test if the spoon bread is done - stick a knife in the center; and, if it comes out clean, it is done. Just like testing a cake!