Instructions: Combine the water and salt in a saucepan and bring to a boil. Pour in cornmeal slowly but steadily, and stir until the mixture is thick and smooth. Remove from the heat and stir in the cheese. Mix well and cool.

Heat about 1/3 cup vegetable oil in a large, heavy skillet. Take small portions and shape into sticks 3 inches long and about 1 inch in diameter.

Drop in the hot oil and fry until golden brown all around. Drain on paper towel cover to keep warm.

Yield: 18 corn sticks Note from cookbook: These Puerto Rican snacks are served warm with a drink as a side dish along with meat or fish.

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