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.
