Heat a cup of water to boiling in a medium-sized saucepan. Meanwhile, in a bowl gradually add 3/4 cup of the cornmeal to the milk, stirring briskly to make a smooth paste.Add this mixture to the boiling water, stirring constantly. Cook for 4 or 5 minutes while adding the remaining cornmeal. When mixture begins to pull away from the sides of the pot and stick together, remove from heat.Dump fufu into a lightly greased bowl. With damp hands, shape it into a smooth ball, turning in the bowl to help smooth it. Serve immediately.To eat in the traditional manner, tear off a piece of fufu and make an indentation in it with your thumb. Use this hollow to scoop up stew or sauce from a communal bowl. In many countries, influenced by Muslim custom, one should use only the right hand to handle the food.