3 c. water
1 c. cornmeal
1 tsp. salt
1 c. cold water

Heat 3 cups water to boiling in a large saucepan. Mix corn meal, salt and cold water in a bowl. Stir mixture into boiling water. Cook until thickened, about 10 minutes. Stir constantly. Cover and continue to cook over low heat for 10 minutes more.

Pour into lightly greased 13 x 9 inch pan. Refrigerate until firm; 3 hours or overnight. Cut into thin slices. Pan fry in small amount of butter or oil until golden brown. Serve with syrup or top with eggs.