My mother used to make that. I tried once, but my cornmeal mush did not get solid enough to slice for frying. I think I didn't cook it long enough. What do you think?
You probably have to cook it longer. I cook mine until it's almost beyond thick, then pour (well shove, really) it into tall straight-sided glasses or a loaf pan, all of which have been sprayed with Pam or some such thing. Refrigerate overnight, then slice into rounds, if in glasses, or even slices, if in a loaf pan.
I heat my oil (about 1/4-inch deep) in a skillet until it shimmers. Dredge my mush slices in dry cornmeal and fry on both sides until crispy and golden.