Instructions: In pan combine milk, water and salt. Bring to just boiling point, whisk in cornmeal in slow steady strokes. Cook whisking, 2 minutes and remove from heat. Stir in butter. Add eggs and stir until well blended. Stir in 1 cup cheese, scallions, red pepper and parsley. Spoon into casserole. Sprinkle with remaining 1/2 cup cheese. Bake at 350 for 45 minutes, or until puffed and golden. Serve NOW.

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