A Black Sea breakfast of cornmeal toasted in butter and melted, stretchy cheese; eaten hot from the pan and meant for sharing.
Ingredients
Instructions
- 1
Coarsely grate the kashar cheese.
- 2
Melt the butter in a wide pan, ideally copper or cast iron, over medium-low heat.
- 3
Add the cornmeal and toast for 3-4 minutes, stirring constantly, until fragrant and lightly colored.
- 4
Add the salt, then pour in the water little by little, stirring so no lumps form, and cook over low heat for 5-6 minutes until thickened.
- 5
Add the cheese and stir until melted and stretchy; then cook over low heat without stirring for 5-7 minutes, until the butter separates and pools at the edges and on top.
- 6
Serve hot in the pan while the cheese is still stretchy.
Nutrition
Per serving
| Calories | 488 kcal |
|---|---|
| Protein | 18 g |
| Carbs | 21 g |
| Fat | 38 g |
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