It's All In The Name

This recipe reminds me of a visit to Mom and Dad’s house. Dad and my wife were talking about recipes from their childhood. They both recalled having fried mush.
Dad set out to find a good recipe for this. On our next visit, he made this and served it on Sunday morning. I think Polenta is a much better name.

FRIED MUSH(Polenta)
3/4 cup cornmeal
2 tbsp flour
3/4 tsp salt
1 cup cold water
2 cups boiling water
Butter-Flavor Crisco

Combine salt, cornmeal and flour in a mixing bowl. Whisk in the 1 cup of cold water until blended and smooth. Bring the 2 cups of water to boiling and whisk in the mush mixture. Return to boiling and reduce heat to very low. Continue cooking for 15 minutes, stirring often so as not to stick to bottom of pot. Pour into a buttered 3 1/4 x 6 inch loaf pan, cover with Saran and refrigerate overnight.
When cold, slice in 1/4 inch slices, dust lightly with flour and fry in Butter-Flavor Crisco on medium/low about 6 minutes on first side and 5 minutes on second side or until crisp and golden brown. Serve with butter and syrup. (May be frozen. If frozen thaw before frying.)