Pantanal Escapes

This is a Pantanal (Mato Grosso do Sul) variation of Sopa Paraguaia.

1. Start with 1 1/2 (american) cups of Soy or Canola oil.
2. Add two small/medium sliced onions into the oil. Cook these until soft, then add one teaspoon of salt.
3. Add one litre of milk.
4. Three cups of cornmeal (fubá) or polenta. Thoroughly mix everything.
5. Add about 250g of farm-style cheese (queijo caipira). Alternatively, use feta or mozzarella.
6. Lastly add six eggs, one at a time, and mix thoroughly.

Pour into a baking dish. According to the presenter, you don't really need to grease or flour the dish. Garnish with more cheese, then put into a pre-heated oven. Cook for about 25 minutes at 200°C (400F) - or until a toothpick can be inserted into the middle of the loaf and come out clean.