Bring the salt, milk, water, nutmeg and butter to the boil together. Add the hominy and semolina. Stir, make the porridge at least thirty minutes at low temperature(*) until thick. Let it cool down a bit.
Turn on the oven to 220 °C medium heat.
Pour the corn porridge into a buttered gratin dish. Make indentations with a tablespoon. Mix the eggs with the cream, milk, salt and nutmeg. Spread the glaze evenly over the kukuruz. Sprinkle with the mixed cheese and top with butter flakes.
Put the dish in the lower part of the oven and bake the gratin for thirty minutes until light brown.
(*) Attention: corn porridge in water-milk mixture tends to burn!
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