Bring the water with the salt to a boil. Sprinkle in the corn grits and continue to cook over medium heat, stirring constantly, until a thick porridge is formed. Let the polenta cool until it is just lukewarm. Gradually stir in the eggs, flour, baking powder and finely chopped parsley. Fold in the corn kernels.
Heat 3 tablespoons of oil in a large, if possible coated pan. For each buffer, add a heaped tablespoon of the polenta mixture to the hot oil and flatten it a little (approx. 5 cm in diameter). Fry the buffers for 4 - 5 minutes per side until golden. Place on kitchen paper with a slotted spoon.
Do the same with the rest of the oil and mass. Serve the pancakes lukewarm.
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