2 c. milk
2 c. white cornmeal
2 tbsp. butter
4 eggs, well beaten
3/4 tsp. salt
1/4 c. butter, melted
3/4 c. grated Parmesan cheese

Heat milk to scalding in 3 quart saucepan; reduce heat. Sprinkle cornmeal slowly into hot milk, stirring constantly. Cook, stirring constantly, until thick, about 3 minutes (spoon will stand upright in mixture); remove from heat. Add 2 tablespoons butter, the eggs and salt; beat until smooth. Spread in greased rectangular pan, 13 x 9 x 2 inches; cool. Cover and refrigerate until firm, at least 4 hours.

Cut cornmeal mixture into 1 1/2 inch squares or circles (dip knife in cold water to prevent sticking.) Overlap squares in ungreased rectangular pan, 13 x 9 x 2 inches, or shallow baking dish. Drizzle with 1/4 cup butter sprinkle with cheese. Cover and refrigerate no longer than 48 hours.

Bake uncovered in 350 degree oven until hot, about 30 minutes. Set oven control to broil and/or 550 degrees. Broil with tops 2 to 3 inches from heat until golden brown, about 3 minutes.