Though these cornmeal griddle cakes are traditionally made with water, my “enhanced” version of a Colombian classic, is made with milk and sour cream; the outside fries up crisp and golden, while the cheesy middle stays wonderfully moist. Split and serve warm with butter or additional cheese.
- 2 cups milk
- dash of salt
- 1/4 cup sour cream
- 1/4 cup cottage cheese
- 1/2 cup dry crumbling cheese (Cojita or Queso Anejado)
- 2 cup Goya Masarepa (white cornmeal)
- vegetable or canola oil
- Warm the milk, to not quite a boil. (I use the beverage setting on my microwave for this.) Add dash of salt (if your cheese is salty, you may not need this).
- Stir sour cream and cottage cheese into warm milk.
- Add Masarepa and stir. Add crumbled cheese. The dough will be soft, but thickens as it sits a moment.
- Form dough into patties about 3 inches across and 3/4 inch thick. (This is easier to do if you moisten your hands slightly first).
- Heat a small amount of vegetable oil in a skillet and cook the arepas until lightly browned on each side.