2 1/2 quarts corn meal 2 2/3 tablespoons salt

6 quarts water 1 or more pounds cheese

Cook first three ingredients as in Baked Polenta. Add cheese, and stir until melted. Turn into round or melon molds that have been rinsed in cold water. In cold weather, let stand until molded, but not cold; in hot weather, let stand until cold. Turn out on platters, garnish with crisp bacon or parsley. Serve with Plain Tomato or Savory Sauce.