1. In a large mixing bowl, combine the pre-cooked cornmeal and salt. Gradually add the warm water, mixing with your hands until a dough forms. It should be smooth and slightly sticky.
2. Incorporate the shredded cheese into the dough, kneading until evenly distributed. If you like your arepas with a hint of sweetness, add the sugar at this stage.
3. Divide the dough into 8 equal portions and shape each into a patty about 1/2 inch thick.
4. Heat 1 tablespoon of butter in a non-stick skillet over medium heat. Once melted, add the arepas in batches, cooking for about 5 minutes on each side until golden brown and crispy.
5. Transfer the cooked arepas to a plate lined with paper towels to absorb excess butter. Keep them warm in a low oven while you cook the remaining batches.
6. Serve hot with a side of sour cream, avocado, or salsa for added flavor and enjoy!

One thing my abuela taught me was to listen to the sizzle of the pan. It’s a sign that your arepas are on their way to perfection. Don’t rush this step; patience will reward you with a beautifully crispy exterior.