Surullitos

• ¾ pint water
• 1 teaspoon salt
• 6 oz.

Combine the water and salt in a saucepan and bring to the boil. Pour in the corn meal in a steady stream, and cook, stirring for about 5 minutes, or until the mixture is thick and smooth. Remove from the heat and stir in the cheese, mixing well Cool.

Take out by spoonfuls and form into cigar-shaped cylinders about 3 inches long and 1 inch in diameter. Heat oil or lard in a large, heavy