In a mixing bowl, combine 2 cups of finely ground cornmeal, 1 teaspoon of salt, and gradually add about 1 ½ cups of warm water. Mix until the dough is smooth and pliable, taking about 5 minutes. Allow the dough to rest for 10 minutes.

Divide the rested dough into 8 equal portions, rolling each into a ball. Flatten each ball into a disk about ½ inch thick.

Carefully place about 2 tablespoons of cheese in the center of each disk. Gently fold the disk over the cheese, pinching the edges to seal.

Heat a skillet over medium-high heat and add enough oil to cover the bottom. Allow the oil to heat until shimmering.

Add the filled Arepas to the hot oil and fry for about 5-7 minutes on each side or until golden-brown.

Remove the Arepas from the skillet and place them on paper towels to drain excess oil. Serve warm.