Corn Sticks (Surullitos)

2 cups of water

1¼ tsp. of Goya Salt

1 cup of Goya cheese (Edam)

1.	In a clean pot boil the water with the Salt. Remove it from the fire, add corn meal and cook for 3 to 5 minutes stirring it constantly till the dough doesn’t stick to the pot.
2.	Remove from the fire and mix with the Cheese, then form in a small cigar shape.
3.	In a hot pot with corn oil fried them till they are crunchy.

Makes about 25 to 30 corn sticks
Origin: Puerto Rico