Easy Polenta Arepas

Arepas are a Venezuelan and Colombian institution. These delicious little savoury corn cakes are ridiculously healthy as they use only two main ingredients, water and maize flour, which is what makes them gluten-free. You can serve them filled with cheese and black beans or eat them plain. Failing immediate supply of the core product, harina pan flour, which you can buy online, you can use polenta (readily available in supermarkets) to quench your Vene-Colombian craving.

by The Latina Cook

Ingredients:

180g polenta
1 tsp pinch salt
3 cups freshly boiled water
1tsp baking powder
3-4 minutes each side
200c 15 minutes

Method:

1. Preheat oven to 190C

2. Mix the boiling water and polenta in a sauce pan on a low heatfor around 5 minutes then leave to cool until it is just warm to the touch.

3. Make balls out of the polenta using your hands. These should be around the size of a large golf ball. Flatten these using the palms of your hands to make the right shape.

4. Using a paper kitchen towel spread a teaspoon of olive oil in a non stick pan and fry the arepas for around 5 minutes on either side on a medium-low heat, take care for them not to stick.

5. Bake the arepas in a tray on a pachment paper for around 18-20 minutes

Harinapan available at www.mexgrocer.co.uk

Find more recipes y The Latina Cook at www.thelatinacook.com