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In a heavy saucepan or double boiler top, bring to a boil the 3 cups water.
Meanwhile, in a bowl stir cornmeal, cold water and salt together until smooth
with no lumps.
Add the soaked cornmeal to the boiling water, stirring constantly. Cook and stir
2 minutes. Cover and reduce the heat cook over boiling water in a double boiler.
Continue cooking until the mush tastes thoroughly cooked (about 30 to 45 minutes.)
Meanwhile, rinse a small loaf pan with cold water. Fill with the cooked mush
and cover to prevent a crust forming. Chill.
Cut into 1/2 inch slices. Dip in flour. Sauté slowly in butter or bacon fat.
(Best if the mush is cooked the night before to be chilled and ready for frying
Serve hot with maple syrup as a breakfast dish, a dessert or an accompaniment
to ham or chicken.