1 1/4 c. cornmeal
1 3/4 tsp. salt
1 1/2 c. water
3/4 pt. sour cream
1 c. shredded Cheddar cheese
1 c. shredded brick cheese
1/4 c. shredded Mozzarella cheese

Mix the first 3 ingredients together and add to 4 cups boiling water, stirring constantly. When it begins to thicken, reduce heat, cover, and cook an additional 10 minutes, stirring occasionally. When the cornmeal is done, remove from heat and cool 10-15 minutes before removing from pan.

In a casserole dish, layer sour cream, Cheddar and brick cheeses, and thinly sliced cornmeal, starting with the sour cream and ending with the cornmeal. Put the shredded Mozzarella cheese on top. Bake in a 350 degree oven for 1 hour until bubbly. Serves 6.