Cooked cornmeal is chilled overnight and then fried until golden brown.
INGREDIENTS (for 4 servings):
- 3 cups water
- 1 teaspoon salt
- 1 cup yellow cornmeal
- 1 tablespoon butter
In a medium saucepan, heat water to boiling. Reduce heat to medium; stir in salt and cornmeal. Cook, stirring regularly, until mixture is thick.
Spoon cornmeal mixture into a lightly greased 9x5 inch loaf pan. Cover and refrigerate overnight.
In the morning, melt butter in a skillet over medium high heat. Slice cornmeal mush into 1 inch wide slices. Cook in melted butter until golden brown on both sides.