In a large mixing bowl, add the fine cornmeal and set aside. Bring the water to a boil with the stick of butter and salt. Once the water has come to a boil, remove from heat and carefully pour some of it to the cornmeal, stirring with a silicone spatula or wooden spoon as you pour.

Keep gradually pouring a little bit of water, while stirring from the bottom of the bowl and making sure that all of the cornmeal has gotten wet. You don’t want the cornmeal mixture to be too tacky or too wet here, you’re going to be looking for the consistency of wet sand. Set the cornmeal dough aside.

In a large frying pan or cast iron skillet, add enough canola oil to the bottom of the pan for a shallow fry and heat over medium-high heat. Spray a little nonstick cooking spray on your hands and grab a small handful of the dough and roll into a bowl. The masa is going to be hot from the water, so be careful and work fast! Flatten the masa like you would a hamburger patty and set aside on a plate. It’s okay if they aren’t super even or smooth on the outside. These are supposed to be simple and rustic. Repeat this step with the rest of the masa you’ve prepared.

Next, fry the arepas until both sides are crispy and golden brown, about 7-8 minutes in total time. Once each side is crispy to your liking, remove from the pan and place on a paper towel lined plate and sprinkle with additional kosher salt.

Serve immediately with your favorite breakfast items or enjoy them solo, dunked into a hot cup of coffee.