Set a rack in the middle of the oven and heat it to 350 degrees Fahrenheit. A rimmed baking sheet should be lined with parchment paper or foil and lightly greased with baking spray or oil.

In a medium bowl, combine the sugar, salt, and 1 cup of the cornmeal. Once the mixture is smooth and thin, gradually add the vanilla essence and 3/4 cup water while churning. Add more water if the situation is too dry. Something with the consistency of pancake batter is what you need.

Spread out the batter evenly after pouring it onto the prepared baking sheet. (Though it won't reach the edges, that's alright. A coating that is between 1/4 and 1/3 inch thick would be ideal.)

The remaining 1/2 cup of cornmeal should be mixed with 1 teaspoon of water until it resembles coarse breadcrumbs; if necessary, add another teaspoon or two of water.

Add the cornmeal crumbs to the batter's surface (this will help give it a little extra crunchy texture).

Keep a tight eye on it and bake in the centre of the oven for 10 to 15 minutes, or until the dough has dried out and cracked. You want it to have the appearance of a cracked, dry desert landscape.

Remove from the oven and lower the heat to 250 degrees Fahrenheit. Use your hands to tear and break the dough into little flakes when the baking sheet has cooled. Return to the oven and bake the items for another 45 minutes or more on the centre rack, or until they are toasted, crisp, and golden.

Before serving with milk or as you would any cereal, allow it cool fully. For up to two weeks, keep leftovers in an airtight container in a cold, dry location.