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1 pint milk
1/2 teaspoon salt
1/2 cup corn meal
1 tablespoon butter or margarine
3/4 cup grated parmesan or Romano cheese
1/4 cup milk


Heat milk and salt in the top of a double boiler over direct heat. Add the corn meal slowly, stirring constantly, and cook for 3 or 5 minutes. Cover the pan and place over boiling water. Cook for about 30 minutes, stirring occasionally. Add the butter and 1/2 cup of cheese and pour into a buttered 8-inch-square pan Chill, cut into 2-inch squares and brush with milk.

Cover with the remaining chesses and arrange in a buttered baking dish or 5 individual shirred egg dishes. Bake in a 350-degree F. oven for about 20 minutes, or until the squares are beginning to brown. Serve at once, Plain or with tomato or meat sauce.

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