The secret to the perfect “crisp” is the chill time. You cannot fry fresh, hot mush—it will simply fall apart in the pan.
Start by bringing 2 cups of the water and the salt to a rolling boil in a heavy-bottomed saucepan. While that heats up, whisk the 1 cup of cornmeal with the remaining 1 cup of cold water in a small bowl. This creates a slurry that prevents the cornmeal from clumping when it hits the heat.
2. Thickening the Mush
Slowly pour the cornmeal slurry into the boiling water, whisking constantly. Reduce the heat to low and cover the pot. Let it simmer for about 15 to 20 minutes. You’ll want to stir it every few minutes to ensure it doesn’t stick to the bottom. The mixture is ready when it is thick, heavy, and pulls away slightly from the sides of the pan.
3. The Setting Phase
Grease a standard loaf pan with a little butter or oil. Pour the hot mush into the pan and smooth the top with a spatula. Let it sit on the counter until it reaches room temperature, then cover it and tuck it into the fridge. It needs at least 4 hours to firm up, but overnight is traditional and yields the best results.
4. Frying to Perfection
In the morning, turn the loaf out onto a cutting board. It should be a firm, jiggly block. Slice it into squares or rectangles about 1/2-inch thick.
Heat a generous amount of butter or bacon grease in a cast-iron skillet over medium-high heat. Place the slices in the pan, making sure not to crowd them. The Golden Rule: Do not touch them for at least 5 minutes. They need time to develop that hard, brown crust. Once they release easily from the pan, flip and fry the other side until both are shattering-crisp.
Serving Suggestions
