Cornmeal-Cheese Sticks (Sorullitos de Maiz)

Cornmeal sticks or sorullitos are a snack or appetizer popular among Hispanic Caribbean folk. In Puerto Rico, they are commonly served as part of a cheese platter with salsa rosada (Puerto Rican-style homemade Thousand Island dipping sauce made with garlic, mayo, ketchup, Worcestershire sauce, and cilantro) or ajilimojili (garlic and sweet chili pepper dipping sauce). Serve with salsa rosada or ketchup.

• Preparation Time: 25 mins
• Cooking Time: 6 mins
• Total Time: 31 mins
• Calories: 356 Calories

Ingredients

• 1 teaspoon baking powder
• 1 tablespoon white sugar
• vegetable oil for frying
• ½ cup milk
• ¼ cup butter
• ½ teaspoon ground cinnamon
• 1 teaspoon salt
• 1 cup water
• ¼ cup all-purpose flour
• 1 teaspoon ground black pepper
• ½ teaspoon paprika
• ½ cup shredded mild Cheddar cheese
• 2 cups precooked cornmeal (such as P.A.N.®)

Recipe Instructions

Step 1

Combine cornmeal, flour, sugar, salt, baking powder, black pepper, paprika, and cinnamon in a large bowl. Add butter; use fingers to crumble into flour until the mixture resembles peas.

Step 2

Combine water and milk in a saucepan over medium heat; bring to a simmer and remove from heat. Pour into cornmeal mixture; stir rapidly until dough forms a soft ball that separates from the sides of the bowl. Add Cheddar cheese; stir to combine.

Step 3

Cover bowl with a clean dish cloth; allow dough to rest for 5 minutes.

Step 4

Scoop a heaping teaspoon of dough; using your hands, form a ball and then roll into a stick. Repeat with remaining dough.

Step 5

Heat oil in a large skillet; fry sticks until golden, 3 to 5 minutes per side.