Here are two recipes from The Joys of Jewish Cooking, Stephen and Ethel Longstreet

Preheat oven to 400 F. Set water to a rapid boil in a pot, stir in corn meal. Reduce heat to medium and cook, stirring, until mixture thickens.

Add 2 Tbs butter, salt, pepper and take the mush right out of the boiling pot. Put it onto a baking sheet, brush with melted butter. Bake until lightly brown. Serve in slices. Makes 8 slices.