2 cups of yuca
5 cups of water
1 tablespoon of salt
4 tablespoons of butter or margarine
Parmesan cheese, grated
2 cups of yuca
5 cups of water
1 tablespoon of salt
4 tablespoons of butter or margarine
Parmesan cheese, grated
In a large pot, drain 3 cups of water and add salt
Bring to a boil and let it simmer
Gradually add the yuca, stirring constantly so it doesn't stick together
When the mixture starts to separate from the sides of the pot, add another cup of water, continue cooking, and stir frequently
Add one more cup of water and cook until completely absorbed at the bottom of the pot
Add 3/4 cup of grated Parmesan cheese and 2 tablespoons of butter or margarine
Remove from heat
Spread the mixture evenly in a baking dish or greased surface
Let it cool and firm up
Cut into small squares or rolls
Dredge in more Parmesan cheese and place in a refrigerated, slightly overlapping, on an ungreased surface
Top with the remaining butter or margarine and bake in a preheated oven at moderate temperature (170°F) for about 15 minutes or until golden brown.
