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Allow egg whites to stand at room temp for 30
minutes. Meanwhile, in a large heavy saucepan
combine milk, sweet pepper, green onion, salt, and
red pepper. Cook and stir over medium heat until
mixture just begins to bubble. Slowly add
cornmeal, stirring constantly. Cook and stir over
medium heat about 5 minutes or until mixture
begins to thicken. Remove from heat. Stir half
of the cornmeal mixture into the egg yolk. Return
mixture to saucepan. Stir in parmesan and cheddar
cheeses until melted.
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