Mix in a heavy saucepan the cold water, cornmeal and salt.
Stir in the boiling water and the tablespoon of butter.
Bring to a brisk boil over high heat and cook for three minutes.
Continue cooking an additional three minutes, stirring the funchi vigorously with a wooden spoon or palu di funchi. When the mixture is very stiff and pulls away from the sides of the pan, remove from the fire. Turn out into a deep, well-buttered bowl and cover with a plate. Now shake the funchi down in the bowl, then invert it on a serving platter.
For a special Sunday breakfast fry sliced funchi in butter and serve with crisp bacon and scrambled eggs.