Black Sea Cornmeal Cheese Fondue

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A traditional dish from Turkey's Black Sea coast, this bubbling cornmeal and cheese fondue combines toasted corn flour, plenty of butter, and stretchy melted cheese into a rich, comforting scoop-and-dip meal best enjoyed with fresh crusty bread.

Nutrition Facts

Per serving (estimated)

• 490 kcalCalories
• 32 gFat
• 19 gSaturated Fat
• 36 gCarbs
• 3 gFiber
• 2 gSugar
• 16 gProtein
• 620 mgSodium
• 210 mgPotassium
• 320 mgCalcium
• 1.8 mgIron
• 1 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the Fondue

• 1 cup coarse cornmeal (or fine yellow corn flour)
• 6 tablespoons unsalted butter, divided
• 2 cups warm water
• 1/2 teaspoon fine sea salt
• 8 ounces grated Turkish dil peyniri (or substitute low-moisture mozzarella mixed with a mild white cheese)
• 2 ounces crumbled feta cheese
• 1/4 teaspoon freshly ground black pepper

To Serve

• 1 large loaf crusty country bread or Turkish pide, torn into chunks
• 2 tablespoons chopped fresh parsley
• 1 teaspoon pul biber (Aleppo pepper), optional
• Hot black tea, optional

Directions

1. Place a wide, heavy-bottomed skillet (ideally a copper sahan) over medium-low heat and melt 4 tablespoons of the butter until just foamy.
2. Add the cornmeal and toast, stirring constantly with a wooden spoon, for 3-4 minutes until fragrant and lightly golden; do not let it brown too deeply.
3. Slowly pour in the warm water while whisking continuously to prevent lumps from forming, then stir in the salt and pepper.
4. Reduce heat to low and cook the cornmeal mixture for 6-8 minutes, stirring frequently, until it thickens into a smooth, porridge-like consistency.
5. Scatter the grated white cheese and crumbled feta evenly over the surface of the cornmeal, then dot with the remaining 2 tablespoons of cubed butter.
6. Cover the pan with a lid and let the cheese melt undisturbed for 3-4 minutes, allowing the fondue to bubble gently at the edges.
7. Remove the lid and use two forks to gently pull and fold the melted cheese into the cornmeal just until combined but still stretchy and glossy; avoid over-stirring.
8. Immediately transfer the pan to the table or spoon the fondue into a warm serving dish, then sprinkle with parsley and pul biber if using.
9. Serve hot with torn bread for dipping and tea on the side, eating while still bubbling and stringy, since the fondue will firm up as it cools.

Cook’s Notes

• Traditional Trabzon tel peyniri is ideal for an authentic cheese pull; combine low-moisture mozzarella with a mild Turkish white cheese if you can't find it locally.
• Keep the heat low once the cheese is added—high heat can cause the butter to separate and make the fondue greasy.
• Use a wide, shallow pan rather than a deep pot so the cheese melts evenly and you get more of that signature stretch.
• Serve immediately on a heat-safe trivet since the fondue firms quickly as it cools and loses its silky, dippable texture.
• Leftovers can be thinned with a splash of warm milk and re-stirred into a soft polenta-style porridge for breakfast the next day.

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