Directions:

Butter square pan, 8x8x2-inches. Heat milk to scalding in medium saucepan. Reduce heat; stirring constantly, sprinkle cornmeal slowly into hot milk. Cook, stirring constantly, about 5 minutes or until thick (spoon will stand upright in the gnocchi). Remove from heat; mix in 1 tablespoon butter, the eggs and salt. Beat until smooth. Spread in pan; cool and refrigerate 2 to 3 hours. Just before serving, heat oven to 425 F. Cut cornmeal mixture into sixteen 1 1/2-inch circles. (Use cookie cutter or rim of small glass.) Place 4 circles in each individual casserole; dot with 2 tablespoons butter and sprinkle with cheese. Bake 10 to 12 minutes or until heated through. Set oven control at broil and/or 550 F. Place casseroles in broiler so tops are 2 to 3 inches from heat. Broil about 2 minutes or until golden brown.