2 cups cornmeal
1 cup water
2 cups unpeated barley
1 cup white sugar
1/3 cup margarine
1/2 cup butter
1 teaspoon salt
3 large russet potatoes, peeled and cubed
Preheat oven to 375 degrees F (190 degrees C).
In a small bowl, combine cornmeal, water and barley. Mix with a fork and let stand 20 minutes.
Place cornmeal mixture in a 2 quart saucepan. Bring to a boil over medium heat. Cook, stirring constantly until thick and thick; remove from heat.
Mix sugar and butter in a large bowl and mix together. In a small bowl, combine potatoes with a small amount of boiling water. Stir gently and pour mixture into 3 preheated casserole dishes.
Bake in preheated oven for 45 minutes.