They may not know what Sorullitos are until you make them. But these Parmesan cheesy cornmeal sticks are bound to become a new favorite!
What You Need
Original recipe yields 12 servings
1-1/3 cups fine yellow cornmeal
1/3 cup KRAFT Grated Parmesan Cheese
1 cup water
1 Tbsp. butter
1-1/2 cups oil
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
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Let's Make It
Combine cornmeal and cheese.
Bring water and butter to boil in saucepan. Add to cornmeal mixture; stir until mixture forms soft dough. Divide into 12 pieces; roll each piece on lightly floured surface to 4-inch-long log.
Heat oil in medium saucepan on medium-high heat to 375ºF. Add cornmeal logs, in batches; cook 4 min. or until golden brown. Remove from skillet; drain on paper towels. Serve warm with sour cream.
Dough can be prepared ahead of time. Wrap tightly with plastic wrap and refrigerate up to 12 hours before cooking as directed.
Serve sorullitos as part of your breakfast. They're great served with eggs, omelets and/or beans.
Cornmeal is ground to fine, medium and coarse consistencies. When preparing this recipe, you must use the fine cornmeal.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 12 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.