In a small pot, boil cornmeal until thick (follow the instructions on the package). Stir in
the chopped jalapeno, parsley and onions as cornmeal thickens. Add the yogurt and a
pinch of salt. Mix everything well with a large spoon and place aside in a bowl.
3
Next beat egg whites with cream of tartar (for best results use an electric whisk). Egg
whites are ready when soft peaks form and hold their shape as you pull out the whisk. It
may take several minutes to reach this consistency. When ready, take 1/4 of the whipped
egg and stir it directly into the cornmeal mixture. Then, take the remaining portion of the
whipped eggs and slowly fold in the rest (see TIP). Pour into a baking dish and bake
until golden brown. Check every 10 minutes to prevent burn
4
In a nonstick skillet, with nonstick cooking spray, cook the sausage until golden brown
on the outside. Cut slits into one side of the sausage. When done, the center will appear
grey in color. Serve warm with the bread.
5
TIP: Folding is a method of mixing by which one takes a baking spoon and instead of
stirring ingredients vigorously, the cook gently moves the spoon underneath the mixture
guiding it up and around. This is done continuously until mixing is complete.
