Potenta, or Indian cornmeal porridge (known also in America as “cornmeal mush”), is made in precisely the same way as porridge, only perhaps a trifle thicker, and is excellent as a breakfast dish; it is even better still if allowed to get cold and set, then sliced, cut into cubes, diamonds, etc., and fried in plenty of hot fat, drained, and served with any good sauce, such as tomato, etc., or as a garnish; or, lastly, as a sweet with sugar, jam, or golden syrup. Semolina also is excellent used in the same way. A little butter and, if liked, grated cheese added to all of these (with the exception of the oatmeal porridge) is a great addition.