Arepas guajiras (hominy and cheese corn cakes)

Feed the drained hominy and the cheese through a meat grinder fitted with a coarse, about quarter-inch plate, or pulse a few times in a food processor.

Bring the mixture together into a dough that just sticks; no salt is needed.

Form into cakes on parchment, sizes need not be even, and bake in an oven preheated to 425F.

Variation: press a handful of the same dough into a cake and cook in a cast-iron skillet over moderately low heat, a couple of minutes per side, flipping occasionally, about 8 minutes total until toasty on both sides.

Turn the oven up to 450 if the baked arepas are browning slowly.

Variation: top the griddled arepas with butter.

Bake about 30 minutes total, until toasty outside with a crisp bottom and moist inside.