1 1/2 cups cornmeal
5 potatoes, peeled and cubed
2 potatoes, peeled and cubed
1 small onion, finely chopped
2 tablespoons rice wine
2 tablespoons brown sugar
1 (8 ounce) bottle dried lemonade
Preheat oven to 400 degrees F (200 degrees C). Lightly grease a large 9x13 inch baking pan. Place cornmeal and potatoes in the oven and set aside.
In a large saucepan, mix together cornmeal and vegetable broth; stir into potato mixture. Bring to a boil. Reduce heat, cover, and simmer 1 1/2 hours or until potatoes are tender, stirring occasionally. Remove from heat and stir in onion and rice.
Remove from heat, stir in lemonade. Mix evenly into potato mixture.
Pour mixture into prepared baking pan. Fold a portion of the cornmeal mixture over center, fold lightly to coat with glaze. Place top bowl in oven over cold oven for 15 minutes.
Bake 1000 degrees F for 3 hours, with lid lid uncovered. Cool completely, serve well chilled.