Taken from epicurious .com and posted for ZWT. Originally published in Gourmet magazine - September 2007. These tasty cornmeal cakes can be found grilled, baked, or fried in several Latin American countries. We love this Colombian versionthe outside fries up crisp and golden, while the cheesy middle stays wonderfully moist. They can be eaten as a side dish or paired with hot chocolate for an afternoon snack.