The best way to describe this dish is like a layered polenta lasagna. I boiled up water and the last of my milk. Whisked in cornmeal and cooked on low until tender. Then you stir in blue cheese until blended. Place half in a casserole dish, and place thick slices of cheddar cheese on top. Finish off with the remaining polenta and bake for 40 minutes. Top with sliced american cheese and bake until golden. Serve hot with a dollop of sour cream. This is a classic winter dish in our family. This recipe was handed down from my husbands fathers mother.
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