Recipe - Corn Sticks (Surullitos)

1 One half cup Water
1 cup Yellow cornmeal
Vegetable oil for frying
One half teaspoon Salt
1 cup Freshly grated Edam
Gouda, or cheddar cheese

Combine the water and salt in a saucepan and bring to a boil. Pour in
cornmeal slowly but steadily, and stir until the mixture is thick and
smooth. Remove from the heat and stir in the cheese. Mix well and cool.
Heat about 1/3 cup vegetable oil in a large, heavy skillet. Take small
portions and shape into sticks 3 inches long and about 1 inch in diameter.
Drop in the hot oil and fry until golden brown all around. Drain on paper
towel cover to keep warm. Yield: 18 corn sticks Note from cookbook: These
Puerto Rican snacks are served warm with a drink as a side dish along with
meat or fish.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini