Bring water to a boil and salt. Stirring vigorously, add cornmeal gradually. Cover, put in a moderate oven, and let steam until the liquid has evaporated and the Sterz is very firm. Fry bacon in a cast-iron pan until crisp; drain, keeping fat in pan, and keep bacon pieces warm. Using a fork, break apart cornmeal mixture and transfer to bacon fat in cast-iron pan (should be crumbly, not solid). Stir well, serve, and top with fried bacon.