- 2 1/4 cups water
- 1/2 teaspoon salt
- 3/4 cup yellow cornmeal
- 1 tablespoon extra virgin olive oil
- 1 large red bell pepper, chopped
- 4 scallions, chopped
- 2 large garlic
- 1 (10 ounce) box boxes frozen chopped spinach, thawed and squeezed dry; reserve 1/2 cup liquid
- 1 each egg whites
- 1/4 teaspoon hot pepper sauce
- 1/2 cup shredded sharp Cheddar cheese
- Preheat oven to 350 degrees F. Coat a 9 inch baking dish with cooking spray.
- Bring the water to a boil in a large saucepan over high heat. Add the salt. Reduce the heat to medium-low. Add the cornmeal in a slow, steady stream, whisking constantly. Reduce the heat to low, cover, and cook, stirring frequently, for 10 minutes, or until very thick. Remove from the heat.
- Meanwhile, heat the oil in a medium nonstick skillet over medium heat. Add the bell pepper; cook, stirring, for 4 minutes. Add the scallions and garlic; cook, stirring, for 2 minutes, or until the vegetables are tender. Add the bell pepper mixture, spinach, egg whites, and hot-pepper sauce to the cornmeal. Stir well. Place in the baking dish. Sprinkle with the cheese. Bake for 30 minutes, or until firm, puffed, and golden.