- 2 1/2 cups milk
- 1/2 stick (1/4 cup) unsalted butter, cut into pieces
- 1 1/2 cups white arepa flour (precooked cornmeal)
- 1 teaspoon salt
- 1 tablespoon sugar
- 1 cup grated mozzarella
- 2 tablespoons vegetable oil
- Bring milk to a simmer in a small saucepan, then remove from heat and stir in butter.
- Combine arepa flour, salt, sugar, and mozzarella in a large bowl.
- Add hot milk and stir until combined. Let mixture stand until milk is absorbed enough for a soft dough to form, 1 to 2 minutes (dough will continue to stiffen).
- Form dough into 12 balls (about 2 inches in diameter) and flatten between palms into 3 1/2- to 4-inch patties (about 1/3 inch thick).
- Heat ‚ tablespoon oil in a large nonstick skillet over moderately low heat until hot, then cook 3 or 4 arepas until cooked through and golden in patches, 6 to 8 minutes on each side. Make more arepas in same manner, adding oil as needed.