Venezuelan-Style Arepas

• 2-1/2 cups lukewarm water
• 1 Tbsp. butter, melted
• 1 tsp. salt
• 2 cups white cornmeal (arepa flour)
• 1/2 cup KRAFT Grated Parmesan Cheese
• 4 tomatoes, chopped
• 1 red onion, finely chopped
• 1 cup BREAKSTONE'S or KNUDSEN Sour Cream
• 1 cup KRAFT Shredded Monterey Jack Cheese

1. Heat oven to 350F.
2. Mix water, butter and salt in large bowl.
3. Gradually stir in cornmeal.
4. Knead in Parmesan until mixture forms smooth ball.
5. Let stand 5 min.
6. Divide dough into 12 equal pieces; shape each into ball.
7. Flatten slightly, rounding edge with a little water if necessary.
8. Heat griddle to medium-high heat.
9. Add dough rounds; cook until lightly browned on both sides, turning once.
10. Transfer to baking sheet sprayed with cooking spray.
11. Bake 12 to 15 min.
12. or until golden brown.
13. Serve warm topped with remaining ingredients.

water, butter, salt, white cornmeal, parmesan cheese, tomatoes, red onion, s, shredded monterey jack cheese

Taken from www.kraftrecipes.com/recipes/venezuelan-style-arepas-160830.aspx (may not work)