Bring 2 1/2 cups water to a boil in top of double boiler, add salt. Mix cornmeal with remaining water and add to boiling water, stirring. Cook until mixture thickens. Place over boiling water and cook, covered for 45 minutes, stirring occasionally. Pour into lightly buttered 9x9" pan, smoothing top. Chill throughly.

Using a sharp knife, cup polenta into squares or other shapes. Dip pieces into beaten egg. Coat with grateed cheese. Arrange in baking pan and drizzle with butter. Bake in 375 F. oven for 20-25 minutes or until very hot and lightly browned. Serve with heated tomato sauce.

Maine Privately published by the Regional Memorial Hospital