Black Sea Melted Cheese and Cornmeal Skillet (Muhlama)

What you need

• 60 g (4 tbsp) butter
• 3 tbsp fine cornmeal
• 120 ml (1/2 cup) cold water
• 200 g (7 oz) kashkaval, coarsely grated; kasar or a mild melting cheese also works
• 1/4 tsp salt, to taste, cheese is already salty
• crusty bread, for serving

Method

Restated from the original video

1. 1

   Melt the butter in a small heavy skillet over medium heat until it foams softly.

2. 2

   Sprinkle in the cornmeal and stir. Cook on low heat until it smells toasty and turns pale gold, 2-3 min.

3. 3

   Pour in the cold water, stirring so no lumps form, and cook until the mixture thickens, about 1 min.

4. 4

   Add the cheese a handful at a time, stirring slowly until each addition melts into long, stretchy strands.

5. 5

   Splash in 4 tbsp boiling water and keep stirring over low heat until the surface turns glossy and a golden pool of butter rises around the edge, 3-4 min.

6. 6

   Taste and add salt only if needed.

7. 7

   Serve right away from the skillet, with torn pieces of bread for dipping.

Imported from cookingorgeous.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.