Combine the cornmeal, warm water, cheese, and salt, mixing thoroughly. Let mixture stand for about 7 minutes.
Knead with your hands for about 3 minutes moistening your hands with warm water as you work.
Form 24 small balls with the dough.
Heat oil in a large nonstick skillet over medium heat, then fry boliarepas in 2 or 3 batches, turning over once, until golden, about 3 minutes per side. Drain on paper towels.