1. Bring milk to a slow boil in a 3 quart saucepan.

2. Add cut-up butter and packaged polenta.

3. Cook on medium low heat and stir almost continuously until thick about 8 minutes.

4. Remove pan from heat, add salt and contents of roasted corn seasoning packet.

5. Beat 5 minutes with an electric mixer.

6. Pour mixture into flat 9 x 13 baking dish.

7. Sprinkle both cheeses and melted butter over the top.

8. Refrigerate 2 hours or overnight.

9. Bake at 350 degrees for 45 minutes.

10. Remove from oven, cut into squares and serve.