Bosnian Cornmeal Cheese Porridge

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A comforting Balkan specialty from the mountain kitchens of Bosnia and Herzegovina, this thick cornmeal porridge is enriched with butter and melted cheese for a rich, hearty dish traditionally enjoyed at breakfast or as a warming supper. Coarse-ground cornmeal is slowly cooked until creamy, then layered with tangy fresh cheese and a generous swirl of butter.

Nutrition Facts

Per serving (estimated)

• 445 kcalCalories
• 24 gFat
• 14 gSaturated Fat
• 44 gCarbs
• 4 gFiber
• 5 gSugar
• 15 gProtein
• 620 mgSodium
• 310 mgPotassium
• 210 mgCalcium
• 2 mgIron
• 1 mgVitamin C
• 280 mcgVitamin A

Ingredients

For the porridge

• 3 cups water
• 1 cup whole milk
• 1 1/2 cups coarse-ground yellow cornmeal
• 1 teaspoon fine sea salt

For finishing

• 3 tablespoons unsalted butter
• 7 oz (200 g) fresh kajmak or soft feta cheese, crumbled
• 2 tablespoons heavy cream
• Extra butter and crumbled cheese for serving

Directions

1. Bring the water and milk to a gentle simmer in a heavy-bottomed pot over medium heat, then stir in the salt.
2. Slowly sprinkle the cornmeal into the simmering liquid in a thin stream, whisking constantly to prevent lumps from forming.
3. Reduce the heat to low and cook the mixture, stirring frequently with a wooden spoon, for 15 to 20 minutes until the porridge is very thick and pulls away from the sides of the pot.
4. Stir in the butter until completely melted and glossy, then fold in the crumbled cheese and heavy cream until just combined.
5. Cover the pot, remove it from the heat, and let the porridge rest for 5 minutes so the cheese softens and the flavors meld.
6. Spoon the porridge into warm bowls, make a shallow well in the center of each, and top with extra cheese and a pat of butter.
7. Serve immediately while hot, ideally with a glass of cold yogurt or ayran on the side.

Cook’s Notes

• Stone-ground coarse cornmeal gives the best chewy texture; avoid instant or finely milled cornmeal which turns gluey.
• Traditional Bosnian kajmak (a clotted cream-style cheese) provides the most authentic flavor; substitute with a 50/50 blend of cream cheese and feta if unavailable.
• Stir the porridge frequently and scrape the bottom of the pot to prevent scorching and sticking.
• For a sweet dessert variation popular in Bosnia, omit the cheese and top with sugar, honey, and chopped walnuts.
• Serve in warmed bowls to keep the porridge from cooling too quickly, especially on cold winter mornings.

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