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*Note: the directions on the back of the Cream of Wheat box indicate you can substitute milk for all (or part of) the water. I've prepared the recipe using water only and with water/milk especially if there is milk on hand that is close to the pull date.
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In a pan, bring water (and salt if using) to the boil (or almost to the boil if using milk) and stir in 3/4 cup Cream of Wheat. Stir with fork or wire whisk to break up any lumps.
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Lower heat and simmer uncovered for 10 minutes, stirring every minute or so. Note: Cooking time may vary depending on which type of Cream of Wheat is used.
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While still hot, pour the cooked cereal into a 9x11-inch buttered casserole dish.
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Let cool, cover, then place in refrigerator overnight.
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Next day, cut the farina up into 16-20 slices. (Another method is to carefully invert the casserole dish over the skillet. The farina will slip out of the casserole dish easily. This is trickier to do though. I find Option A much easier.).
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Place farina meal in a shallow plate or on a piece of wax paper.
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Lightly dredge each slice in farina meal.
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In a large skillet, melt 2 tablespoons butter on medium heat.
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Add some of the farina slices to the skillet but do not crowd.
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Fry on both sides until golden brown and crispy.
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Cook the slices in batches, adding more butter as needed.
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Arrange on platter and serve with butter and warm maple syrup.
