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“A delicious appetizer or side dish for your Mexican menu. Chill time of 2 hours.”
READY IN:
1hr
YIELD:
9 squares
UNITS:
US

Ingredients Nutrition

Directions

  1. Add water and broth to a saucepan; bring to a boil.
  2. Gradually stir in 1 cup cornmeal using a whisk.
  3. Return to a boil; lower heat, and cook, stirring continuously, for 5 minutes.
  4. Add in the whipping cream, and cook 20 minutes, stirring frequently.
  5. Add in cheese and stir to combine.
  6. Transfer mixture to a greased 9-inch square pan.
  7. Cover and refrigerate at least 2 hours or until firm.
  8. Cut into 3-inch squares; dredge each square in cornmeal.
  9. Add oil to a depth of 1/2 inch to a large skillet.
  10. Heat oil; fry squares in hot oil over medium heat 2 minutes on each side or until golden.
  11. Drain squares on paper towels.
  12. Serve immediately with salsa.

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