Fried Mush

The cornmeal mush must be made at least 4 hours ahead and can be prepared up to 3 days in advance. Pour into a greased loaf pan, cover tightly with plastic wrap, and refrigerate until completely firm. Slice and fry just before serving for best texture.

Fried mush is best eaten immediately while hot and crispy. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, but will lose their crispy texture. Reheat in a 400°F oven on a wire rack for 10-12 minutes to restore some crispness, though it won't match the original texture.