1 medium leek, thinly sliced
1/2 c. chopped sweet red pepper
2 Tbs. butter
2 c. milk
1 1/2 c. yellow cornmeal
3 beaten egg yolks
1 c. cream-sytle cottage cheese
1 c. shredded provolone or Swiss cheese
8 1/2 oz. can cream sytle corn
1/2 tsp. salt
3 egg whites
Cook leek & pepper in butter for 4 minutes. Combine milk & cornmeal
add to the saucepan. Cook, stirring constantly, until mixture is very thick & pulls away from sides of pan. Remove from heat. Combine yolks, cheeses, corn & salt. Stir into cornmeal mixture in saucepan. Beat whites until stiff peaks form. Fold into cornmeal mixture. Spoon mixture into a greased 2 quart casserole. Bake at 350, 55-60 minutes. Serve immediately. Serves 8.
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