In a medium saucepan, bring the remaining 2 cups of water and the salt to a gentle boil over medium heat.
Slowly pour the cornmeal mixture into the boiling water while whisking constantly. Reduce the heat to low and continue to cook, stirring frequently with a wooden spoon or spatula, until the mixture is very thick and pulls away from the sides of the pan, about 10–15 minutes.
Scrape the thick cornmeal mush into the prepared pan, smoothing the top with a spatula. Let it cool to room temperature, then cover and refrigerate for at least 4 hours, or overnight, until completely firm.
When you’re ready to fry, remove the chilled mush from the fridge. Run a knife around the edges and gently turn it out onto a cutting board. Slice into thick squares or rectangles, about 1/2 to 3/4 inch thick. Thicker slices stay softer in the center.
Heat a large skillet over medium heat and add enough oil or bacon grease to coat the bottom of the pan generously.
Once the oil is hot and shimmering, carefully lay the cornmeal squares in a single layer in the skillet, leaving a little space between each piece. Don’t crowd the pan; fry in batches if needed.
Fry the mush without moving it for 3–5 minutes per side, or until each piece is deep golden brown and very crispy on the outside, with a soft center. Adjust the heat as needed so they brown without burning.
Transfer the fried cornmeal mush to a paper towel–lined plate to drain briefly, then serve immediately while hot and steaming in the middle.
