12 Sep

arepasI 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

uncooked arepasMix 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 IMG_3982about 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.


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