1 Corn meal mush or hominy mush, prepared and cooled (quantity as needed to fill mold)
1 Fat or oil for greasing the mold and sauteing
Instructions
1. Prepare corn meal mush or hominy mush according to your standard recipe, using slightly less water than usual if you intend to fry the mush — this produces a firmer set that holds its shape when sliced.
2. While still hot, pack the mush tightly into a greased 1-lb (450 g) baking-powder tin or a small loaf pan approximately 7 x 3 x 2 inches (18 x 8 x 5 cm). Press out any air pockets so the mush is dense and even.
3. Allow the mold to cool to room temperature, then cover tightly and refrigerate until fully set and cold, at least 2 hours and up to overnight. The mush should be firm enough to slice cleanly — it will feel solid and hold a sharp edge when pressed.
4. Turn the chilled mush out of the mold onto a cutting board. Cut into slices approximately 1/4 to 1/2 inch (6 to 12 mm) thick.
5. Heat a cast-iron skillet over low to medium-low heat and add enough fat to lightly coat the surface. Saute (pan-fry, turning once) the slices in a single layer. Cook slowly, 6 to 10 minutes per side, until each side is deep golden-brown and the surface is crisp and dry to the touch, and the interior is heated through. For a softer result, cook at medium heat for 4 to 6 minutes per side until lightly golden.
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