Corn Cakes with Cabrales Blue Cheese and Honey
|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)|
|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.