Corn Takes The Cake

Venzuelan- Inspired Arepas

While America may grow it as high as an elephant’s eye, corn began with the Mayans in Mexico, Guatemala and the Honduras more than 3,000 years ago. We’ve put it to work in cake form, ideal for hearty breakfast and lunch sandwiches, substantial appetizers and small plates.

Arepas, a staple food in Venezuela and Colombia, are corn cakes made from a special precooked corn flour called masarepa. Simple and satisfying, they’re delicious in their most basic form with butter or cream cheese. But don’t stop there – try our Venezuelan-style arepas, filled with a piquant mix of Mahi Mahi, black beans, sliced avocado and crumbled queso blanco (white cheese).

Polenta cakes are likewise the master of many guises, adaptable to all styles of cooking and flavors, spices and seasonings, ideal for a main entrée or a side dish. Typically the grain used for polenta, maize flour or cornmeal, is gluten free, making this a good alternative for diners with celiac disease or gluten sensitivity. Our spicy polenta cakes are replete with the cuisine’s distinctive ingredients – chorizo sausage, chimichurri sauce, queso blanco cheese and jalapenos, complemented by fresh herbs and spices.

Chef Talk

Arepas are a versatile street food, enjoyed for breakfast, lunch and dinner, with a wide range of accompaniments, including plantain, avocado, cheese and tomatoes. One of our favorites is the breakfast comfort food known as Arepas con Huevo. For a delicious start to the day, fry corncakes in oil, split, fill with an egg and fry again until the egg is cooked.

Mahi Mahi Arepas

ingredients

2 Mahi Mahi Portions, 4 oz. 2 C arepa flour (pre-cooked cornmeal) 1 Tsp salt 3 C water 4 Tbsp olive oil, divided TT Blackening seasoning TT Black beans, cooked TT Avocado, sliced TT Crumbled queso blanco

PREPARATION

TO MAKE THE AREPAS: Mix together the arepa flour, and salt in a large bowl. Slowly add in the water, mixing with a wooden spoon. Cover, and let it rest for about 25 minutes. Start making patties that are about 4" in diameter by 1/2" thick. Heat oil in a large non-stick skillet over medium heat and place the arepas in the pan. Cover and cook for 6-8 minutes on one side, then flip and cook uncovered for 6-8 minutes on the other side.

TO MAKE THE MAHI MAHI: Season each side of the fish with blackening seasoning. Heat 2 Tbsp of oil in a large non-stick skillet over medium high heat. Place mahi mahi in the pan and let cook for about 3 minutes, then flip over and let cook for another 3-4 minutes, until the fish is opaque. To assemble the arepas, split the rolls halfway to make a "pocket." Place the broken up mahi mahi on the bottom half of the roll, then top with the black beans, sliced avocado and crumbled queso blanco. Serve warm.