1 med. leek, thin sliced
1/2 c. chopped sweet red pepper
2 tbsp. butter
2 c. milk
1 1/2 c. cornmeal
3 beaten egg yolks
1 c. cottage cheese
1 c. shredded provolone or Swiss cheese
1 (8 1/2 oz.) can cream style corn
1/2 tsp. salt
3 egg whites

In large saucepan cook leek and red pepper in hot butter 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.

In a medium mixer bowl combine egg yolks, cottage cheese, provolone or Swiss cheese, corn and salt. Stir into cornmeal mixture in saucepan.

In a medium mixer bowl beat egg whites with electric mixer on high speed until stiff peaks form. Fold into cornmeal mixture. Spoon mixture into a greased 2 quart casserole. Bake in a 350 degree oven for 55-60 minutes or until a knife inserted near the center comes out clean. Serve immediately. Makes 8 side dish servings souffle style.