---------- Recipe via Meal-Master (tm) v8.05
 
       Title: Surullitos (Cheese Corn Sticks)
  Categories: Side dish, Breads
       Yield: 2 Dozen
 
       3 c  Water
       2 ts Salt
   1 1/2 c  Yellow cornmeal
       1 c  Freshly grated, good quality
            -Edam, Gouda, or Cheddar
            -cheese
     1/4 ts Cayenne pepper, or to taste
            -(optional)
   1 1/2 c  Vegetable oil for frying
 
   Combine the water and salt in a heavy saucepan and bring to a boil over
   high heat. Add the cornmeal in a slow, constant stream, stirring
   constantly, and making sure the water does not stop boiling. Continue to
   cook over medium heat for 2 to 3 minutes, stirring constantly, until the
   mixture is smooth and thick. Remove from the heat and stir in the grated
   cheese and optional cayenne pepper. Cool to room temperature. Roll 2
   tablespoons (30 ml) of the mixture into cylinders about 3 inches long and 1
   inch thick (7.5 cm x 2.5 cm). Moistening your hands with water will help
   prevent the dough from sticking to your fingers. The surullitos may be kept
   refrigerated at this point, covered with plastic wrap or wax paper, for a
   day or two. When you are ready to fry the surullitos, heat the oil in a
   heavy skillet over high heat until the surface of the oil begins to shimmer
   (approx 350F, 180C). Fry the surullitos 4 or 5 at a time for about 5
   minutes, turning them occasionally, until they are crisp and golden brown.
   Drain on paper towels. You may keep the surullitos warm by placing them on
   paper towels in a baking dish in an oven set on its lowest setting. Serve
   hot or at room temperature.
 
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