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1. In a heavy 2- to 3-quart saucepan, bring the water and salt to a boil over high heat.
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2. Pour the cornmeal very slowly into the boiling water, making sure that the boiling never stops and stirring constantly with a wooden spoon to keep the mixture smooth.
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3. Reduce the heat to low, cover tightly, and simmer for 10 to 12 minutes, or until the mamallga is very thick and all the liquid in the pan has been absorbed.
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4. Serve at once, mounded on a heated platter and moistened with the melted butter.
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5. Mamaligamay be served with meat and gravy as a substitute for bread or potatoes; or it may be served at room temperature as a separate course surrounded by black olives, hard-cooked eggs, dill and tarragonsprigs and accompanied by sour cream and brynza cheese.
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