Fried Mush

3 cups water

1 tablespoon butter

1-1/2 cups dry polenta

1/2 teaspoon salt

2 tablespoons vegetable oil

Brown Sugar and Butter

In a large saucepan, combine water and butter; bring to rolling boil.

Slowly whisk in polenta. Turn down heat to medium-low, and continue

cooking and stirring until polenta pulls from edge of pan.

Spread polenta evenly over a cookie sheet, and refrigerate until cold.

Transfer polenta to cutting board and cut into cut into shapes with a

biscuit cutter or cookie cutters.

Heat oil in fry pan Fry polenta in batches until lightly browned.

Serve with butter and brown sugar