My grandfather talked about eating this for breakfast lunch and dinner during hard times.

Grease a loaf pan, small baking dish, or shallow container lightly with oil or butter, or line it with parchment paper so the firmed mush will release easily later.
In a medium bowl or measuring cup, whisk the cornmeal with 1/2 cup cold water until smooth and no dry pockets remain. This step keeps the mush from getting lumpy.
In a medium saucepan, bring the remaining 2 1/2 cups water and 1 teaspoon salt to a boil over medium-high heat.
Once the water is boiling, reduce the heat to medium-low. Slowly pour in the cornmeal mixture while whisking constantly. The mixture will thicken quickly.
Continue to cook, stirring frequently with a wooden spoon or spatula, for 10–15 minutes, or until the cornmeal is very thick, smooth, and pulls away from the sides of the pan. Taste carefully and add a pinch more salt if needed.
Scrape the hot cornmeal mush into the prepared pan. Smooth the top with a spatula so it’s as even as possible.
Let the mush cool at room temperature for about 30 minutes, then cover and refrigerate for at least 2 hours, or until very firm. For the best texture and easiest slicing, chill it several hours or overnight.
When ready to fry, remove the firm cornmeal block from the pan and place it on a cutting board. Slice into 1/2-inch to 3/4-inch thick rectangles. Thinner slices get extra crispy; thicker slices stay softer in the center.
Heat a large skillet (cast iron works especially well) over medium heat. Add just enough oil, bacon fat, or butter to coat the bottom of the pan in a thin, even layer.
When the fat is hot and shimmering but not smoking, lay the cornmeal slices in the skillet in a single layer without crowding. Work in batches if needed so you can flip them easily.
Pan-fry the slices for about 4–6 minutes per side, or until they develop a deep golden brown, crispy crust and the edges look caramelized. Adjust the heat as needed so they brown steadily without burning.
Transfer the fried cornmeal mush to a plate lined with a paper towel to drain briefly. Taste and sprinkle with a little extra salt if you like. Serve hot while the outside is crisp and the center is still soft and warm.
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