Ricotta spoon bread
Bread
This is an Italian twist on a Southern American favorite. My Virginia roots are showing — my mother and aunts would make spoon bread at least once a week. Sometimes of a savory nature with some cheese thrown in, or at breakfast when we would eat it with maple syrup or honey. This version adds ricotta, nutmeg, lemon and fennel seed to create a nice bouquet and a backdrop for the simpler flavors of corn meal and pork sausage. Very satisfying alongside a salad or as a side dish with a larger meal. You can also make it with polenta.
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