Rinse a 3 quart sauce pan with cold water. This helps prevent scalding.

To the wet pan, add milk, water and salt.

Bring to a near boil over medium heat.

When it's almost boiling, whisk in the cornmeal in a slow stream so it doesn't lump.

Continue cooking and whisking until it's thick and bubbling, about 5 minutes.

Remove from heat and stir in butter and eggs. Combine well.

Fold in cheese.

Pour into greased 1 1/2 quart casserole dish.

Bake at 350 degrees for 45 minutes.