Stir together the water, salt, and cornmeal until well combined.
Add a dab of butter.
While constantly stirring, bring to a boil then reduce to a slow simmer.
Cook until thickened and then a minute or so more.
Spoon into a bowl, top with butter and a splash of cold milk.

*If you’re feeling adventurous, double the batch and leave out the 2nd dab of butter and milk. Pour the mush into a lightly buttered loaf pan and pop it in the fridge over night or for a few hours until set. Heat up some butter or bacon grease in a frying pan, thickly slice the mush, and fry on both sides until golden brown and slightly crisp. This is great topped with cane or maple syrup.