I have an excess of cornmeal, and lots of posts about arepas have been popping up in my reader, so I thought I'd jump on the bandwagon and see what all the fuss is about. My version is based on Mark Bittman's in the NYT. The kids loved them. I though they were good, but not out of this world. Arepas with Cheese
- 1 c finely ground cornmeal
- 1/2 tsp salt
- 1/2 c grated Cheddar, Monterey Jack, or blend
- 1 c milk
- 2 T butter
- 3 scallions,white and light green part, finely chopped
- 1 jalpeno, seeded, finely chopped
- Vegetable oil
Mix cornmeal, salt, and cheese in a large bowl. Heat milk in microwave 1 1/2 -2 minutes, until it starts to steam. Add butter and stir until melted. Stir into the cornmeal mixture until a thick dough forms. Stir in scallions and jalapeno.Let batter rest 15 minutes. Shape into
about 12 arepas by forming a ball, then pressing between your palms to form a 1/2" disk. Generously cover the bottom of a large skillet, and heat on medium high. Add arepas, cooking in batches if necessary. Cook 3-4 minutes per side, or until golden brown. Transfer to paper towel-lined plate. Serve warm.
