8 tbsp butter
1 -1 /3 cups cornmeal
1 tsp salt
½ lb mozzarella, cut in 1-inch chunks, at room temperature
Melt the butter in a 10-inch skillet until it is bubbly but not brown. Remove pan from heat and stir in cornmeal and salt, mixing well.
Return pan to high heat and add 1 cup of cold water, whisking constantly until butter is absorbed. Reduce heat to medium-high, and constantly whisking gradually add another 1 cup of cold water.
Slowly, using a wooden spoon and stirring constantly, add another cup of cold water stirring until it is all absorbed. Shake the pan around in a circular and back-and-forth motion. Mixture should be boiling around the edges.
Drop in the chunks of cheese and press them in with a wooden spoon so they sit on the bottom of the pan in the cornmeal. Continue to shake the pan in a circular and back-and-forth motion over medium – high heat. Keep pressing on the pieces of cheese.
As soon as the cheese melts, remove the pan from the heat and serve.