You are here

Corn Cakes with Cabrales Blue Cheese and Honey's picture
  Cornmeal/Masa harina / polenta 4 Ounce (The Polenta Processed In A Blender Until Fine And Soft)
  All purpose flour 1 Ounce (Or 1/4 Cup)
  Salt 1 Teaspoon
  Boiling water 1⁄2 Cup (8 tbs)
  Olive oil 2 Cup (32 tbs) (For Deep Frying)
  Cabrales/Picos de europa / roquefort cheese 7 Ounce
  Honey 6 Tablespoon (Runny Heather)

Place the cornmeal, flour and salt in a bowl.
Pour the boiling water over the flour and stir with a wooden spoon until the mixture is a doughy consistency.
You may need a couple of extra tablespoons of water.
Leave to cool.
Once cool enough, roll the dough into walnut-sized balls and lay them on a damp cloth.
With dampened hands, flatten them to about 1/2 inch thick.
You should finish up with about 12 small disks.
Heat the olive oil in a frying pan (skillet).
Add the tortos and fry until they are completely golden and cooked through.
Drain well on paper towels, then top each cake with a little Cabrales cheese and a drizzle of honey.
Serve at once, otherwise the corn cakes will become tough and rubbery.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish

Rate It

Your rating: None
Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1890 Calories from Fat 951

% Daily Value*

Total Fat 107 g164.3%

Saturated Fat 47.5 g237.7%

Trans Fat 0 g

Cholesterol 154 mg51.3%

Sodium 3010.7 mg125.4%

Total Carbohydrates 188 g62.7%

Dietary Fiber 9.2 g36.9%

Sugars 79.8 g

Protein 55 g110.5%

Vitamin A 0.1% Vitamin C 0.75%

Calcium 2.2% Iron 32.6%

*Based on a 2000 Calorie diet

Corn Cakes With Cabrales Blue Cheese And Honey Recipe