Hi Dean - Miele is basically corn, or maize. So, you could can take any polenta recipe and start from there. If there is a supplier of products from SA close by, you will find maize meal there, but polenta should work

The more common way it's eaten, in my experience anyway, was in the role that mashed potatoes would play. But leftovers could certainly be fried up.

It's eaten through much of Africa with different names - Sadza is another common southern African term. Here is one basic recipe, you could either make it drier, or make it a day ahead. And hopefuly you'll get a response from someone who can give you more specific instructions!

500ml water
3ml salt
700ml maize meal

1. Bring the water to the boil. Slowly add the maize meal until it forms a pyramid in the middle of the saucepan .
2. Put on the lid and allow to simmer until a "skin" has formed around the maize meal.
3. Stir with a fork till fine and crumbly. Put the lid back on and simmer over LOW heat until done.
4. Stir occasionally to break the lumps, about 30 - 40 minutes.