1 cup yellow cornmeal
11/2 cups boiling water
4 teaspoons reduced fat butter or margarine
2 cups fresh, uncooked corn kernels, preferably white
1/2 cup finely chopped sun dried tomatoes (not oil packed)
1/2 cup fresh spinach, coarsely chopped
1 teaspoon chopped fresh thyme or 1/4 teaspoon dried thyme
1 clove garlic, crushed
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 egg yolks, beaten well
5 egg whites, beaten to a soft peak
1 tablespoon grated parmesan cheese

Preheat oven to 350 degrees and spray a 9-inch square baking dish with nonstick spray. In a large mixing bowl, mix cornmeal, boiling water, and 1-tablespoon butter. Let stand 5 minutes. Add corn, sun-dried tomatoes, spinach, garlic, salt, pepper, and egg yolks, and mix well. Fold in beaten egg whites. Pour mixture into baking dish. Dot top with remaining butter and sprinkle with Parmesan cheese. Bake 40 minutes or until golden brown and an inserted comes out clean. Cool and cut into 6 slices.

Makes 6 Servings
Serving Size: 1 slice