Surillitos or Cornmeal Sticks

Corn is definitely South American. So when a friend told me her father was from Chile and was interested in recipes, my brains began to travel. 
I passed  through Chile about ten years ago and can't remember a specific dish.
Well Lauren, there is Chilean empanadas that I will make for you one day! 
Let it be known, I love following recipes but in the end, I always tinker with the original concept and see if the results are the same.

                         Cornmeal Sticks
1 1/2 c  corn flour (I used PAN, pre-cook white corn meal)
2 teaspoons butter
1 t chile salt
1 c water 
1/4 cup cheese, grated, cheddar or parmesan

1. In a sauce pan, bring water to a slight boil
2. Add salt and butter to water
3. Mix flour and cheese together and add to water stirring constantly, mixture should hold together. Add 1oz of water to blend
4. Using a tablespoon, scoop to a spoonful in your hand and roll to your pinky size
5. Fry till golden brown. Drain on paper towel

Note: I also did a batch in an air dryer oven @350 degrees for 15 mins.