Polenta

Bake at 375F for 45 minutes. Makes 6 servings.
1 1/2 cups yellow corn meal
2 teaspoons salt
5 1/2 cups water
4 tablespoons (1/2 stick) butter or margarine
1 small onion, grated
1/4 cup flour
1/2 teaspoon dry mustard
1/8 teaspoon pepper
2 cups milk
1 cup (1/4 pound) process American cheese, cut up
1 pimientos, diced
10 slices (about 1/2 pound) crisp bacon
1. Blend corn meal, 1 1/2 teaspoons salt, and 1 cup cold water in medium size bowl.
2. Bring remaining 4 1/2 cups water to boiling in large sauce pan ; gradually stir in corn-meal mixture.
3. Cook, stirring often, until thick ; cover ; cook over very low heat 15 minutes ; pour into loaf pan, 9x5x3 ; chill about 2 hours, or until firm.
4. Melt butter or margarine in small saucepan ; remove from heat ; stir in onion, flour, mustard, 1/2 teaspoon salt, and pepper ; add milk slowly. Cook over low heat stirring constantly, until sauce thickens and boils one minute ; add cheese and pimientos ; stir until cheese is melted.
5. Cut chilled corn meal into 1-inch cubes ; layer half in bottom of buttered shallow baking dish, 8- to 10-cup size ; crumble 5 slices crisp bacon over cubes ; top with second layer of corn-meal cubes ; pour cheese sauce over. Halve remaining bacon slices ; arrange checkerboard style, on top.
6. Bake in moderate oven (375F) 45 minutes, or until top is bubbly and lightly browned.