**Colombian Corn and Cheese Arepas** Venezuelans and Colombians share arepas, fragrant buns that are irresistible slathered with butter and cheese or as an accompaniment to soups and stews, for soaking up the juices.

Ingredients

• 3 cups (about 1 pound) precooked white corn flour, like harina P.A.N.
• 2 tablespoons sugar
• 5 tablespoons unsalted butter, melted

• 1 ½ pounds soft fresh cheese like queso blanco or queso fresco (or mozzarella)

  coarsely grated (about 4 cups, well packed)

• 8 ounces aged cow’s-milk cheese, preferably Mexican cotija (or Manchego or

  Parmesan), coarsely grated (about 2 cups)

• 1 ½ teaspoons salt

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Preparation

1. Combine the flour and sugar in a large bowl. Gradually add 3 cups warm water,

   mixing with your fingers, then work in 4 tablespoons of the butter. Knead to a soft dough.

2. One cup at a time, knead in the cheese. Add 1 to 2 tablespoons more water if the

   mixture seems dry. Taste the dough (some cheeses are very salty), then knead in

   salt to taste, 1/2 teaspoon at a time. Continue kneading until the dough feels soft

   and smooth, with no lumps. Set aside to rest for at least 15 minutes, covered with

   a damp cloth.

3. Heat the broiler or a grill over high heat. Divide dough into 11 portions, roughly 5

   ounces or 1/2 cup each. Roll into balls between your palms and set aside on a tray

   covered with a damp kitchen towel. Flatten each ball into a thick circle, 3 1/2 inches

   in diameter, flat on both sides. Return to tray and keep covered.

4. Line broiler or grill rack with aluminum foil and brush foil lightly with remaining

   1 tablespoon butter. Arrange arepas on foil and cook about 4 inches from the heat

   source, turning once, until both sides are golden brown and speckled — about 10

   minutes per side. Serve immediately, for breakfast (like corn muffins) or as an

   accompaniment to soups or stews (like corn bread).

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This Recipe Courtesy Of The New York Times

bon appetit