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Milk - 850 ml
Yellow cornmeal (fine semolina) - 200 gms
Eggs  -3 (lightly beaten)
cayenne pepper - pinch
Salt - 1/2 tsp
Pinch of black pepper 
Parmesan cheese - 75 gms
Butter - 75 gms

  • Preheat the oven to 200 C. Heat the milk in a large heavy saucepan over moderately h.
  • Ad the igh heat to just below the boiling point. 
  • Reduce the heat and gradually stir in the cornmeal. Cook, stirring continuously to prevent lumps forming for 5 minutes or until the mixture is thick. Remove from the heat.
  • Using a wire whisk, beat the eggs into the mixture, whisking vigorously.
  • Add the cayenne pepper, salt, black pepper and half of the cheese.
  • Pour the mixture into a greased, shallow dish.
  • Dot with the butter, and sprinkle with the remaining cheese.
  • Bake for 30 to 35 minutes, or until set.
  • Cut into squares and serve with a tomato sauce.
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