When I make cornmeal patties, I make the cornmeal up then put it into a rinsed can, stick in fridge until it cools and firms up usually overnight then if done properly it slides out of the can and I use the indents from the can to slice it then put the slices in a hot frying pan until lightly golden brown.
Rainy day......brunch! A duck egg frittata with minced onions, fresh mushrooms topped with Swiss cheese. And one of those rolls, split, buttered, warmed and spread with homemade peach jam.