Bring 3 cups water to a boil in saucepan.

Stir together last cup of water with the cornmeal, salt and sugar.

Add the second mixture to the boiling water and stir continuously over low heat until mixture thickens, about 3 minutes.

Line loaf pan with nonstick foil for easy lift out later and spray with nonstick spray.

Pour mush/grits into the loaf pan and allow to cool down to room temperature.

Cover top of pan and refrigerate overnight or until firm (6 hours).

Stir together the flour and cornmeal for a fry coating.

Lift out mush loaf and slice pieces with a knife about half inch thick.

Dredge slices in fry coating.

Heat butter in a skillet and panfry mush slices over moderate heat until golden brown and crisp, about 5 minutes.

Serve hot, drizzled with maple syrup.