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Submitted by: Gail Prather from Bethel, MN
Originally shared on the web 03/21/2011

1/2 c. cornmeal
1/2 c. cold water
1-1/2 c. boiling water
1/2 t. salt
1 onion, chopped
1 clove garlic, chopped
2 T. fresh marjoram, divided
1 tomato, sliced
2 T. crumbled Gorgonzola cheese

Mix cornmeal with cold water in a 2-quart saucepan; stir in boiling water and salt. Cook, stirring constantly, until mixture thickens and boils. Reduce heat, cover and simmer for 10 minutes. Remove from heat; cool to room temperature. Stir in onion and garlic; spread in a greased 13"x9" baking pan. Sprinkle with one tablespoon marjoram. Cover; refrigerate for at least 6 hours. Cut into 6 squares and arrange on a greased baking sheet. Bake at 425 degrees for 5 minutes; top each square with one tomato slice. Sprinkle with remaining marjoram and cheese; bake for 5 to 7 minutes or until cheese begins to melt. Serve warm. Makes 6 servings.