Served as appetizer. Vegetarian dish. Speciality: Egg-free diet.

American

1 cup Cornmeal (Pan harina)

1 cup Water

1/4 cup Parmesan Cheese, shredded

1/2 cup Queso Blanco, shredded

1/2 cup Colby-Monterey Jack Cheese, shredded

1/4 cup Buttermilk or Hispanic Cream

Combine cornmeal and water in a bowl. Add cheese and then buttermilk. Heat a non-stick skillet (low). Roll mixture into a ball and place in pan and flatten into a pancake, about a 4 inches circle. Heat for about 5 minutes, continually checking that it does not burn. When it is golden brown flip over to other side for about five minutes. Shred additional queso blanco on top and serve.

Preparation time: 5 minutes

Cooking time: 15 minutes

Serves: 3

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