2 1/2 quarts corn meal

6 quarts water

23 tablespoons salt

4 quarts strained tomato

1 1/2 quarts minced onion

3 cups minced green pepper

1 1/2 cups oil or fat

1 1/2 cups barley flour

2 tablespoons salt

1 or 2 quarts grated cheese

Cook first three ingredients as in Baked Polenta. Turn into shallow pans which have been rinsed in cold water, to the depth of an inch. Let stand all day or over night, cut in cubes, turn into baking dishes.

Melt fat, add pepper and onion, and cook very slowly until soft. Add flour, mix well; add hot tomato, stirring constantly. Bring to boil; add cheese and salt; pour over cut mush. Bake about thirty minutes.