This is not a very common dish, so far I have encountered either as part of sancocho or served with bacalao a la dominicana, but our collection of Dominican recipes would have not been complete without it. This should yield about 10 rolls.

Time: 25 Mins
Difficulty: Medium
Serve: 4 people

Before starting to cook: No prior preparation is necessary

Ingredients:

• 2 cups of medium grain corn meal
• Abundant boiling water
• 1 teaspoon of sugar
• 2 tablespoons of butter.
• 2 tablespoons of oil
• Salt

Preparation:

1. Mix corn meal, 3/4 cup of boiling water, sugar, 2 teaspoons of salt and butter. Put 1 1/2 tablespoon of the mixture in the palm of your hand. Mix well with a spatula until you obtain a somewhat-sticky dough. Make into cigar-shaped rolls.
2. Boil in abundant water to which you will add the oil and 2 tablespoons of salt for approximately 35 minutes or until well cooked inside (if you are going to use them for sancocho, skip this step and just add them uncooked to the preparation at the point in which you add the plantains).
3. Serve hot with bacalao a la criolla.