6 c. water
1 1/2 tsp. salt
1 c. cornmeal yellow

Bring water and salt to a boil in a heavy saucepan. With wire whisk, gradually stir in cornmeal; stirring vigorously to avoid lumps. Reduce heat to very low and continue simmering just so there is an occasional bubble, for 45 to 50 minutes. Cover partially as these bubbles will splatter. Pour into Pyrex pan or casserole and chill. To fry, cut in 1/2" slices. Flour lightly on both sides. Fry in a generous amount of grease. Medium hot skillet, 10 to 15 minutes or until brown. Reduce heat to fry second side as it will brown much faster.