Arepas are cornmeal patties that are sometimes made with a filling. They are a popular dish in Columbia, Venezuela and Panama. They can be cooked in a pan; but they can also be grilled and baked. I like the Venezuelan version which are crispy and have a mild taste. They have minimal ingredients, one of them being queso blanco, the popular Spanish white cheese. But you can substitute, cheddar, mozzarella, Monterey Jack, even American cheese. These arepas are normally served with black beans.

Ingredients:

2 cups cornmeal flour
1 teaspoon salt
½ cup cheese, preferably queso blanco
2 cups water (more if needed)
Olive oil

Instructions:

  1. In a large bowl, whisk together the cornmeal flour, salt and queso blanco. Stir in enough water to make a firm, slightly moist dough, Cover the dough and let it rest for 5 minutes. Divide the dough into 10 pieces and form each into a ball. Flatten the ball slightly.
  2.  Preheat the  oven to 350 degrees F.
  3.  Oil a griddle or pan  very slightly and warm it over medium heat. Cook the arepas for about 5 minutes on each side until a golden brown crust forms. Transfer the arepas to a baking sheet and bake 20 to 25 minutes, turning them several times as they bake. Serve immediately.
    Yield: 10 servings.