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Loading...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.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Servings4
Yield4 servings
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
- Bring the water and milk to a gentle simmer in a heavy-bottomed pot over medium heat, then stir in the salt.
- Slowly sprinkle the cornmeal into the simmering liquid in a thin stream, whisking constantly to prevent lumps from forming.
- 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.
- Stir in the butter until completely melted and glossy, then fold in the crumbled cheese and heavy cream until just combined.
- Cover the pot, remove it from the heat, and let the porridge rest for 5 minutes so the cheese softens and the flavors meld.
- 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.
- 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.
