• 1. Bring the water and salt to a boil in a medium-size saucepan. As soon as it comes to a rolling boil, stir in the cornmeal in a slow, steady stream, mixing with a wire whisk as you go.
• 2. Add the sugar, orange zest, and half the butter. Stir continuously over low-to-medium heat until the sugar dissolves and the mixture starts to come away from the sides of the pan, about 40 minutes.
• 3. Let cool completely.

To serve

• Either spread into a smooth circle or mound, or dip 2 tablespoons into the remaining melted butter and scoop out a heaping spoonful of the cornmeal, working it with the two spoons to shape like quenelles. Place 2-3 such mounds on each serving plate or spoon them all on a large, round platter.
• Top with the preserves of your choice. Drizzle some of the syrup on top. Garnish with fresh mint leaves and serve immediately.