Graham Mush

Graham mush can be made 2-3 days ahead. For porridge-style serving, refrigerate in an airtight container and reheat with additional milk or water to loosen. For fried mush, pour the hot mixture into a greased loaf pan, cool completely, cover, and refrigerate. The chilled mush will slice cleanly and can be fried when needed.

Store cooked graham mush in an airtight container in the refrigerator for up to 5 days. Porridge-style mush will thicken considerably when cold—reheat gently on the stovetop with milk or water, stirring frequently. Molded mush for frying should be kept covered in the refrigerator and sliced as needed. Fry slices in butter or oil over medium heat until golden and crispy on both sides, about 3-4 minutes per side.