1) In a slow cooker, place the cornmeal, ½ teaspoon of salt and water. Cover the cooker.
2) Set on LOW and cook for 6 to 8 hours.
3) Into large soup or cereal plates, spoon the preparation.
4) Top with 1 or 2 tablespoons of butter.
5) Serve the mush as and when preferred, hot, cold or at room temperature. Salt or sugar can be served on the side.