My Carolina Kitchen
¾ cup cornmeal, we used yellow
1 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
3 cups water
¼ cup milk
2 tablespoons butter
1 teaspoon chopped fresh oregano or marjoram
Preheat oven to 425 degrees F. In an ovenproof saucepan or ovenproof casserole with a lid, whisk together the cornmeal, salt, pepper & water. (If you mix the ingredients together before the oven is heated to temperature, whisk them together again at the last minute.) Cover and bake 30 minutes, stirring half way through. Remove from oven, whisk in milk, butter, and oregano until smooth. Serve immediately.
Adapted from Great Food Fast by Martha Stewart