For the Empanada Dough

1. In a large bowl whisk together the corn meal, salt and baking powder. 
2. Add the water and oil and knead until a soft dough ball forms.  Allow the dough to rest for five minutes.
3. Divide the dough into 12 pieces, then roll those into balls.

For the Cheesy Filling

1. Flatten a dough ball in your hand until it’s a circle around 1/8-inch thick.
2. Place 1 ounce of fresh mozzarella (3 balls) and a piece of goat cheese in the center of the dough.
3. Fold the dough over the filling and tightly press the edges together to seal.
4. Repeat with the remaining dough.

To finish

1. Line a large baking sheet with paper towels. Set aside.
2. Heat around 3 inches of oil in a large sauté pan over medium/high heat.
3. Carefully place 3 empanadas in the skillet, and fry on both sides until golden brown then place them on the prepared baking sheet.
4. Repeat with the remaining empanadas.
5. Serve hot with marinara sauce for dipping.