Creamy Cornmeal Porridge with Cheese and Butter

Ingredients

• 1 cup (240ml) coarse cornmeal 1 cup (240ml) coarse cornmeal
• 4 cups (950ml) water 4 cups (950ml) water
• 1 teaspoon salt 1 teaspoon salt
• 1 cup (100g) grated cheese (such as feta or white cheddar) 1 cup (100g) grated cheese (such as feta or white cheddar)
• 4 tablespoons (56g) unsalted butter 4 tablespoons (56g) unsalted butter

Nutrition

• Calories (kcal / KJ): 400 kcal / 1674 KJ
• Fat (total, saturated): 20g, 12g
• Carbohydrates (total, sugars): 45g, 2g
• Protein: 10g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring the water to a boil.
2. 2.
   Gradually whisk in the cornmeal and salt, stirring constantly to prevent lumps from forming.
3. 3.
   Reduce the heat to low and simmer the mixture, stirring occasionally, for about 30 minutes or until the cornmeal is cooked and the porridge has thickened.
4. 4.
   Remove the pot from the heat and stir in the grated cheese until melted and well combined.
5. 5.
   Add the butter and stir until melted and incorporated.
6. 6.
   Serve the creamy cornmeal porridge hot, garnished with additional grated cheese if desired.

Treat your ingredients with care...

• Cornmeal — Make sure to use coarse cornmeal for this recipe to achieve the desired texture. Fine cornmeal may result in a mushy porridge.
• Cheese — Opt for a cheese with a tangy flavor, such as feta or white cheddar, to add depth to the dish.
• Butter — Use unsalted butter to control the saltiness of the porridge.

Tips & Tricks

• For a creamier texture, you can add a splash of milk or cream to the porridge.
• Experiment with different types of cheese to find your favorite flavor combination.
• Serve the porridge with crispy bacon or sausages for added texture and flavor.
• Leftover porridge can be refrigerated and reheated the next day. Add a little water or milk while reheating to restore the creamy consistency.
• Customize the toppings by adding chopped fresh herbs, such as parsley or dill, for a burst of freshness.

Serving advice

Serve the creamy cornmeal porridge hot as a main course. It pairs well with a side of pickles or sauerkraut for a tangy contrast. Add a dollop of sour cream on top for extra creaminess.

Presentation advice

Present the creamy cornmeal porridge in individual bowls, garnished with a sprinkle of grated cheese and a drizzle of melted butter. Serve with a rustic wooden spoon for an authentic touch.