Directions

To make yoghurt cheese, pour plain yoghurt into a sieve lined with cheese cloth. Set over a bowl and let drain for 4 hours.

When the cheese is ready, bring stock to a simmer, then pour over grits in a bowl and allow to soften for about 15 minutes.

Mix in masa harina; set aside until cool. In a mixer fitted with a whisk attachment, or with an electric hand mixer, combine half the masa mixture and yoghurt, beating for three minutes. Add remaining masa and mix another 3 minutes, to the consistency of cake batter. Add baking powder and salt to taste.