Instructions
- Bring the Water and Salt to a boil in a medium saucepan.
- Slowly whisk in the Cornmeal, reducing heat to low.
- Cook, stirring constantly, for 20-25 minutes, or until the mush is thick and pulls away from the sides of the pan.
- Pour the mush into a lightly greased 8x8 inch baking dish and let cool completely. Refrigerate for at least 2 hours, or preferably overnight.
- Cut the chilled mush into 1-inch squares or desired shapes.
- Heat the Vegetable Oil in a large skillet over medium-high heat.
- Fry the mush in batches for 2-3 minutes per side, or until golden brown and crispy.
- Drain on paper towels and serve immediately.
