I heard (Aberdonian in-laws) that leftover porridge was poured into the kitchen table drawer and left to set. Come tea time it was turned out, sliced and fried to eke out the rations.
Never heard of it being fried, but poured into a drawer and left to set, yes. Porridge, like us, can be really thick, solid too in fact. A bit like the Cornish Pasty. A meal to take to work back in the day, before my time. The solid porridge could be sliced and taken to the fields/hills before the days of instant access to bread/rolls never mind supermarkets.How long was that? A bit like the tale I heard, but surely the porridge would have to be very thick to have any chance of drying out?
I also understand it could be used like a kaolin poultice. Never used it as such, but what I remember, painfully, of kaolin being put on a stubborn boil, and seeing/feeling the heat from porridge just cooked I can believe it.
Don't let my last put you off eating it. As that old joke goes when an English Lady heard we were fed on porridge said, "Oats! That's what we feed to our horses." The retort was, "Yes, and look at the horses you breed, and the men we breed."
There may be a slight bias to that joke, which I have no need, or intention, to apologise for.