For such a simple food, the making of this millas recipe has been a meticulous process for many centuries. Cornmeal must be sprinkled across the surface of boiling water and stirred continuously while it cooked. The process isn't hard, but one mustn't stop stirring the mixture. Even a short break can result in unevenly cooked lumps in the fine cornmeal paste. Serve the fried millas as a savory, salted side dish or dusted with sugar for a rustic dessert.
Prep Time: 1 hour, 30 minutes
Cook Time: 30 minutes
Total Time: 2 hours
- 2 1/2 cups water
- 3/4 teaspoon salt
- 1 cup cornmeal
- 1/2 cup butter, for frying
- Sugar, if desired
Salt the water and bring it to a boil. Add the cornmeal a 1/4 cup at a time, sprinkling it over the surface of the water while stirring. Continue to simmer and stir the cornmeal mixture for 15 minutes.
Pour the cornmeal onto a cheesecloth-lined 10-inch by 15-inch by 1-inch baking sheets. Cover the sheet loosely with plastic wrap and refrigerate it until the cornmeal is firm.
Cut the millas into thin strips, about 1-inch by 4-inches. Melt the butter over medium heat in a large skillet. Fry the millas in the hot butter for 2 to 3 minutes on each side, until they are golden brown. Serve the browned millas immediately, plain as a side dish, or sugared for a dessert.
This millas recipe makes approximately 40 slices or 12 servings.