Bring the water to the boil with 2 pinches of salt, sprinkle with corn grits and bring to the boil. Stir in the cheese. Take the pot off the hob and let it soak for 5 minutes. Rinse out a small loaf pan, pour in the batter and refrigerate for 20 minutes. Turn the polenta out of the mold and cut into slices. Fry in a non-stick pan.
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