Grilled Arepas with Farmer's Cheese (or Queso Blanco)
Need a gluten free side dish? Grilled Arepas with Farmer's Cheese (or Queso Blanco) could be an outstanding recipe to try. This recipe serves 4. One portion of this dish contains about 12g of protein, 15g of fat, and a total of 347 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. Head to the store and pick up sugar, heated chicken stock, manchego cheese, and a few other things to make it today. It will be a hit at your The Fourth Of July event. From preparation to the plate, this recipe takes about 45 minutes.
In a blender, process the corn kernels and chicken stock until smooth.
Pour the cornmeal into a large bowl. Stir in the sugar and sour cream.
Pour in the chicken stock and corn mixture while stirring with your hands or a wooden spoon.
Add the grated cheese. Form mixture into a ball. Then separate into 8 pieces.
Roll each piece into a ball and then flatten into a pancake about 1/4-inch thick and 2 inches in diameter (but rub your fingers around the edge so that it maintains its thickness). At this point you can cover the arepas with a damp kitchen towel and refrigerate them for up to 1 day before grilling.
Light a fire in a charcoal or gas grill.
Brush the arepas lightly with the melted butter (for flavor and to prevent sticking). Grill the arepas until golden, about 3 minutes on each side. They should be toasted on the outside, but soft in the middle.
Let cool to room temperature. Before serving, top with a spread of the farmer's cheese.
From Latin Grill: Sultry and Simple Food for Red-Hot Dinners and Parties by Rafael Palomino with Arlen Gargagliano. Text copyright © 2010 by Rafael Palomino; photographs copyright © 2010 by Dan Goldberg. Published by Chronicle Books LLC.