1 quart water
1 1/2 teaspoons salt
1 cup yellow corn meal
3 tablespoons bread crumbs
2 cups grated fontina or mozzarella cheese
6 tablespoons butter

Bring the water and salt to a boil; stir in the corn meal until it begins to thicken.

Cook over low heat 20 minutes, stirring frequently.

Grease a shallow baking dish and sprinkle with the bread crumbs.

Spread 1/4 of the corn meal in it; cover with 1/4 of the cheese and dot with 1/4 of the butter.

Repeat the layers until all the ingredients are used up.

Bake in a 375 F. degree oven 15 minutes or until browned.

The recipe in this entry was taken from "The Pleasures of Italian Cooking" by Romeo Salta, with an Introduction by Myra Waldo, photographs by Roberto Caramico, assisted by John Ciofalo. The book was published in New York by The MacMillan Company in 1962. For the complete copyright-free cook book visit www.archive.org....Image [underneath corn]: Ezequiel Negrete: The Corn Harvest.

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