I'm with plainpat, and that's the way my grandmother's, mother and I fix it. If any is leftover, I put it in an airtight container and it's breakfast for later in the week, have even frozen it for a couple of weeks. When originally served, it was usually for a supper meal. I believe it's more of a rural meal so many don't know what it is and then haven't a clue what to do with it. My grandfather often ate the leftovers of fried mush, for breakfast, after his morning chores of milking a dozen cows and feeding his livestock.