Have been making this for many years since it first appeared in cooking light magazine. If you really wanted it smooth, cook it over medium-high heat so that it doesn't boil but just barely simmers. Stir continually for about 5 minutes until the liquid is absorbed into the corn meal and it becomes quite stiff. Then removed from heat and stir in the margarine and seasonings. It goes great with the African chicken and peanut soup (from the same magazine) that is also on this website.