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1. Combine the water and salt in a heavy 2- to 3-quart saucepan and bring to a boil over high heat. Stirring constantly, pour in the cornmeal in a slow, thin stream so the water does not stop boiling; continue to stir for 2 or 3 minutes, until the porridge is smooth and thick. Remove the pan from the heat and beat in the grated cheese with the spoon.
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2. Cool to room temperature, then, moistening your hands from time to time in cold water, shape 2 tablespoons of the mixture at a time into cylinders about 3 inches long and 1 inch in diameter. Covered with plastic wrap or wax paper, the "surullitos" may be kept at room temperature for 2 to 3 hours or in the refrigerator for a day or so.
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3. When you are ready to fry the "surullitos", preheat the oven to the lowest possible temperature and line a large, shallow baking dish with paper towels. In a heavy 10- to 12-inch skillet, heat the oil over high heat until a light haze forms above it.
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4. Fry 4 or 5 "surullitos" at a time, turning them with a slotted spoon or spatula for about 5 minutes, or until they are crisp and golden brown. As the corn sticks brown, transfer them to the lined baking dish and keep them warm in the oven.
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5. Serve the "surullitos" hot or at room temperature either as an accompaniment to drinks or as a hot bread.
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