1 medium leek, thin sliced 1/2 cup of chopped sweet red pepper 2 tablespoons of butter or margarine 2 cups of milk 1 1/2 cup of cornmeal 3 beaten egg yolks 1 cup of cottage cheese 1 cup of shredded provolone or Swiss cheese One 8 1/2 ounce can of cream style corn 1/2 teaspoon of salt 3 egg whites
In large saucepan cook leek and red pepper in hot butter or margarine for 4 minutes. Combine the milk and cornmeal; add to the saucepan. Cook, stirring constantly, until mixture is very thick and pulls away from sides of pan. Remove from heat. In a mixing bowl combine egg yolks, cottage cheese, provolone or Swiss cheese, corn and salt. Stir into cornmeal mixture in saucepan. Fold into cornmeal mixture. Spoon mixture into a greased 2 quart casserole. Bake in a 350ºF. oven for 55-60 minutes or until a knife inserted near the center comes out clean. Serve immediately. Makes 8 side dish servings soufflé style.
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