|Milk||2 Cup (32 tbs)|
|Yellow cornmeal||1⁄2 Cup (8 tbs)|
|Honey||1 1⁄2 Teaspoon|
|Grated natural swiss cheese||1 Cup (16 tbs)|
|Unsalted butter||2 Tablespoon (Soft)|
|Eggs||2 , beaten|
|Tomato sauce||2 Cup (32 tbs) (Approximately)|
Combine milk and cornmeal.
Add honey and cook in a double boiler 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 eggs, stirring each in to blend well.
Spread at least 1/2 inch thick in an oiled, shallow ovenproof casserole.
Cool and chill several hours or overnight.
Preheat oven to 375Â°E.
Before baking, top with 1/2 cup cheese and 1 tablespoon butter.
Bake 30 minutes.
Cut into 1 inch squares and serve in tomato sauce.