• Kosher salt
• 2 cups precooked white corn meal, such as P.A.N.
• 4 ounces part skim mozzarella, cut into 8 cubes
• 1/4 cup vegetable oil, or as needed

Position a rack in the center of the oven and preheat to 350 degrees. Stir together 2 1/2 cups lukewarm water and 1 1/2 teaspoons salt in a large bowl. Gradually add the corn meal into the water, using your fingers to stir and combine, until a soft and moist dough forms. Divide the dough into 8 golf ball size balls and pat each into a patty about 5 inches wide and 1/4 inch thick. Put a cube of mozzarella in the center of each patty. Fold the dough over the cheese, making sure the cheese is completely covered and sealed. Pat it back down until 3 inches wide and 1/2 inch thick. Heat the oil in a large skillet over medium low heat until shimmering. Working in batches, cook the corn patties, until golden brown, about 5 minutes per side, making sure the oil is hot for each batch. Transfer to a cooling rack set on a rimmed baking sheet and bake until the edges are crisp and golden, about 10 minutes. Cook’s note: You can skip the cheese and make plain arepas to stuff with your favorite fillings, such as shredded beef or pork or avocado and beans. Form patties that are 3 inches wide and 1/2 inch thick and cook according to directions. When the arepas are cool enough to handle, use a thin serrated knife to slice a third of the way through each arepa. Then use the knife tip to cut open the center of each to form a pocket, taking care to keep the sides intact. Wipe down the knife between cuts to remove any sticky corn meal. Then stuff with the fillings of your choice.