1 1/2 qt. water
1 1/2 tsp. salt
1 1/2 c. fine yellow cornmeal (must be yellow cornmeal)
4 tbsp. butter
1 c. sour cream
1/3 lb. white cheese (such as brick or Muenster), grated
1/3 lb. yellow cheese (such as Colby or Cheddar), grated

In 4 quart heavy pan, bring water to boil. Add salt and remove from stove. Stirring constantly, slowly sprinkle in cornmeal. Stir until you have no lumps. Return to stove and bring to boil. Simmer for approximately 20 minutes (or until thick). Stir often.

In 8 x 8 inch glass baking dish, melt butter in oven preheated to 350 degrees. Spoon in 1/2 of the mush to cover bottom of dish. Add 1/2 sour cream, spreading over mush. Add 1/2 cheeses, spreading evenly. Layer again, mush, sour cream and cheese. Place in oven until cheeses are melted and slightly browned on top. Serve immediately.