1 (8 ounce) package low-moisture mozzarella cheese 2 cups pre-cooked white cornmeal (such as P.A.N.®) 2 ½ cups warm water 1 ½ teaspoons kosher salt, divided ¼ cup canola oil, divided Shred 3 ounces of the mozzarella and cut remaining 5 ounces into 1/2-inch cubes. Transfer shredded cheese to a large bowl and cubed cheese to a medium bowl. Add cornmeal, 1 teaspoon salt, and…