1 c. yellow cornmeal
5 c. boiling water
Salt
Tomato sauce

Measure cornmeal in heavy 2 1/2 to 3 quart saucepan and gradually but vigorously whisk in the water, being sure there is no lumps. Add salt. Bring to simmer, whisking and then stirring with a wooden spoon as the mixture thickens in a heavy mush. Continue stirring with a wooden spoon over moderate heat for 5 minutes. Cover and set over hot water 45 minutes. Spread in casserole and cover with sauce.