In a medium-sized sauce pan, combine the milk, water, salt and two teaspoons of the sugar. Bring to a boil. Sprinkle in the cornmeal slowly, whisking as you go, until all the grains have been incorporated and there are no lumps. Reduce the heat to low. Stir with a wooden spoon every couple of minutes, for 15-20 minutes or until the mixture starts to come away from the pan and the grains soften. Stir in the raisins, pecans, cinnamon and vanilla.

Rinse a 8- or 9-inch square baking pan (or a 9 by 4-inch loaf pan) in cold water, draining excess water. Mound the hot conrmeal mush into the damp pan and use a spatula dipped in hot water to spread the mush out evenly. Cover and refrigerate overnight.

Cut the mush into six squares (or slice loaf mush into 1/2-inch thick slices) and sprinkle the top with 1/2 teaspoon with sugar. Heat the butter and oil in a nonstick pan over medium heat. Add the mush slices (sugared side down) and fry about 4 minutes, until golden. Sprinkle the other sides with sugar and flip. and cook on the second side 3-4 minutes. If you need to fry the mush in batches, keep the first batch warm in a 225 degree F oven. Serve the warm cornmeal mush squares with warmed maple syrup and your fruit slices of choice.