My grandmother made this 3 ingredient depression era staple for breakfast every winter morning. Cheap, filling, and incredibly crispy on the outside with a soft comforting center.

For extra flavor without adding more ingredients, cook the mush in half water and half leftover chicken broth if you have some on hand, or use the salted water version as written and finish with a small pat of butter on top when serving. If you like things a little richer, you can stir a spoonful of butter into the hot mush right before pouring it into the pan to chill. To make this more kid-friendly, serve with a drizzle of maple syrup or a sprinkle of sugar and cinnamon. For a savory twist, top the fried squares with grated cheese while they’re still in the pan so it melts, then serve with a fried egg. If you’re meal prepping, cook and chill a double batch of mush in a larger pan, slice, and keep the squares layered between parchment in the fridge for up to 3 days—just pan-fry what you need in the morning. Leftover fried pieces reheat well in a dry skillet over medium heat until crisp again.