Mix cornmeal in cold water in saucepan, stir in boiling water, salt and sugar. Cook stirring constantly until mixture thickens and boils. Cover and cook over low heat for 10 minutes. Pour into 9X12 greased pan. Cover and refrigerate overnight. In the morning, cut into 1⁄2-inch slices. Fry slowly in margarine, turning once. When golden brown, serve with butter and maple syrup. Serves 6.