Sorullitos De Maiz
Tags: Appetizer Caribbean Side Dish
Yield: 4
- 1¼ cups corn meal
- 1 tsp. salt
- 1 tsp. sugar
- 2 tbsp butter
- 2 cups water
- 1 cup shredded cheese (or Queso de bola)
- In a medium saucepan boil the water. Add salt, sugar, butter, corn meal and stir until it forms a soft ball that separates from the sides of the pot. Remove from heat.
- Add the cheese and stir.
- Cover with clean dishcloth and wait 5 minutes or so. Then form the sorullitos by scoping about a heaping teaspoon, forming a ball first, then rolling with your hand on the counter into a stick or sorullito. They typically are about the lenth of the index finger and not too thick.
- Fry in plenty of oil until golden over medium high heat.
- This makes a great appetizer and also goes great with soup, or is served with café con leche for breakfast or during the traditional afternoon coffee.
- Try Edam as the shredded cheese
- Need to re-locate baking instructions and tag based on time.
