Rinse a 9"x13" pan with water and pour the cornmeal mush into it. Rinsing pan and leaving the few water droplets inside help keep the mush from sticking to the pan. Smooth mush with the back of a spatula. Refrigerate overnight.
Next morning cut into ¼" slices and fry in skillet where you have already melted several Tablespoons of margarine. Fry until beautiful golden and crispy. If most of margarine has been absorbed add more before flipping and frying other side.
Serve with eggs, or enjoy plain. Every once in a while I also make a tomato gravy to spoon over the top but I like it better without.
This recipe is from Joyful Chaos