CHILEHEAD MUSH

4 cups of water

1 cup corn meal

1/2 cup assorted diced chiles

2 cloves garlic, minced

1/2 cup finely diced onion

chopped cilantro

Bring 3 cups of the water to a boil. mix cornmeal and remaining cup of water. Add to boiling water, salt to taste and stir constantly. Cook until thickened, keep stirring! Add chiles, onions, cilantro & garlic. Cover and cook for 5 minutes over low heat. Pour in shallow baking pan and refrigerate overnight. Cut mush into squares and fry in shallow hot oil over medium-high heat until golden brown and crispy. Serve with spoon of salsa on top.