Cheesy Corn Pie

Preparation:

Preparation: Pour the cornmeal into a very large pan without any seasoning at all. Place it on medium heat and let it grill and toast for three to four minutes, stirring constantly until it turns beige. Then pour a liter of water into a large saucepan. Throw in the hot cornmeal and after a few minutes add the salt. Jumbled up. Cook over medium heat for about five minutes, stirring occasionally with a wooden spatula. When the mixture begins to simmer, cover the saucepan and cook for another twenty minutes over very low heat, stirring occasionally. In the meantime, brown the pancetta in a small pan over a moderate heat, then chop it. Turn on the oven at 200 degrees (thermostat 6). Grate the cheese. After twenty minutes of cooking the cornmeal, remove the lid and leave it on the heat. Mix with a wooden spoon or a whisk for about five minutes so that the mixture becomes thicker. Then remove the saucepan from the heat, add the butter, mixing it into the mixture and mix well. When blended, add the chopped bacon and 125 g of grated cheese. Pepper abundantly. Taste before salting as the bacon and cheese are already salted. Grease a 20cm diameter cake tin with your fingers. Pour the preparation, smooth the surface of the cake with the back of a moistened spoon. Place the pan in the upper part of the oven and cook for about forty minutes until a golden film forms on the surface of the cake. Remove from the oven and let it cool for about an hour. When the cake has cooled, cut it into triangular slices. If you slice it before it gets cold, you risk that the whole mixture will fall apart. Sprinkle it with the rest of the cheese. Put it under the grill of the oven and brown the surface. Serve immediately piping hot.