|Milk||2 Cup (32 tbs)|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Honey||1 1⁄2 Teaspoon|
|Grated swiss cheese||1⁄2 Cup (8 tbs)|
|Soft butter||1 Tablespoon|
|Eggs||2 Small, beaten|
Combine milk and cornmeal, then add honey and salt, and cook in a double boiler for 30 minutes or until cornmeal is soft and has absorbed most of the milk.
Remove from heat and add 1/2 cup cheese, 1 tablespoon butter, and the beaten eggs, stirring each in to blend well.
Spread at least 1/2 inch thick in an oiled, shallow casserole.
Cool and chill several hours or overnight.
Preheat oven to 375°F.
Before baking, top with 1/2 cup cheese and 1 tablespoon butter.
Bake 30 minutes in preheated oven.
Cut into 1-inch squares and serve in Tomato Sauce.