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5-1/2 oz. milk
5-1/2 oz. water
3/4 oz. butter
1-7/8 oz. yellow cornmeal
7/8 oz. Parmesan cheese
dash of salt
Place milk, water and butter in pot; heat to boiling. Combine cornmeal, cheese and salt; sift slowly into boiling mixture. Cook for 10 minutes. Portion mixture into buttered individual molds; refrigerate for 3 hours. Unmold onto buttered sheet pans. Bake at 350 degrees F for 10 minutes.
5-1/2 oz. water
3/4 oz. butter
1-7/8 oz. yellow cornmeal
7/8 oz. Parmesan cheese
dash of salt
Place milk, water and butter in pot; heat to boiling. Combine cornmeal, cheese and salt; sift slowly into boiling mixture. Cook for 10 minutes. Portion mixture into buttered individual molds; refrigerate for 3 hours. Unmold onto buttered sheet pans. Bake at 350 degrees F for 10 minutes.