This sorullitos can be served to accompany our traditional café au Lait, to accompany the fried or boiled eggs in the breakfast or as appettizers in a dinner or Lunch. They are grear insted of the French Fried Potatoes.

CORNSTICKS (sorullitos):
2 cups water
1 tsp. salt
1 1/2 cups yellow cornmeal
1/2 cup grated cheddar cheese
Canola Oil for frying

Put the water with salt in a saucepan. Add the cornmeal. Reduce heat to low and cook stirring constantly, for 4 to 6 minutes, until thickened, and the borders are somewhat separated from the saucepan. Remove from the heat and add the cheese. Stir, to mix well. Let the mixture cool reasonably. Shape 1 tablespoon of the dough into a small cilinder or cigar, about 2 inches long (In the palm of your hand). Repeat with the remaining dough. At this step, you can freeze them or refrigerate for a later use. If you refrigerate them, bring them to room temperature. Heat the oil in a skillet or deep fryer, until hot, but not smoking and fry until golden brown on all sides. Makes 18 to 20 sticks, but trust me, you will double the recipe.