Black Sea Cornmeal Cooked with Cheese

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8 tbsp butter
1 -1 /3 cups cornmeal
1 tsp salt
½ lb mozzarella, cut in 1-inch chunks, at room temperature


Melt the butter in a 10-inch skillet until it is bubbly but not brown. Remove pan from heat and stir in cornmeal and salt, mixing well.

Return pan to high heat and add 1 cup of cold water, whisking constantly until butter is absorbed. Reduce heat to medium-high, and constantly whisking gradually add another 1 cup of cold water.

Slowly, using a wooden spoon and stirring constantly, add another cup of cold water stirring until it is all absorbed. Shake the pan around in a circular and back-and-forth motion. Mixture should be boiling around the edges.

Drop in the chunks of cheese and press them in with a wooden spoon so they sit on the bottom of the pan in the cornmeal. Continue to shake the pan in a circular and back-and-forth motion over medium – high heat. Keep pressing on the pieces of cheese.

As soon as the cheese melts, remove the pan from the heat and serve.


You can use any semi hard cheese as well, i.e. kasseri
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