My grandfather talked about eating this for breakfast lunch and dinner during hard times.

You can dress this up a bit while keeping the spirit of the recipe. For a breakfast version, sprinkle the hot slices with sugar and cinnamon, or drizzle with maple syrup or honey. For a savory twist, top with shredded cheese right after frying so it melts, or serve with gravy, chili, or fried eggs. If your family likes a little extra flavor, stir in a small knob of butter or a splash of milk into the cooked mush before chilling (this technically adds ingredients, but it’s how many grandparents stretched the flavor). Picky eaters often like thinner, extra-crispy slices with just a little salt and ketchup, similar to fries. To make ahead for busy mornings, cook and chill the mush the night before; it will slice and fry up quickly the next day. Food safety tips: Let the hot cornmeal mush cool slightly before refrigerating, then cover and chill within 2 hours to keep it safe. Store leftovers in an airtight container in the fridge and eat within 3–4 days. Reheat by refrying in a lightly oiled skillet until hot and crisp again; avoid leaving cooked slices at room temperature for more than 2 hours. Always use caution when adding cold slices to hot oil or fat—lay them in gently to avoid splatters, and keep children at a safe distance from the stove.