Karadeniz Mıhlama (Black Sea Cheese and Cornmeal Fondue)
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Ingredients
- 150 g fine polenta (cornmeal)
- 600 ml vegetable stock
- 250 g mozzarella cheese
- 50 g unsalted butter
Nutrition (per serving)
- Calories
- 394 kcal
- Protein
- 14.8 g
- Carbohydrate
- 29.1 g
- of which sugars
- 1.4 g
- Fat
- 23.5 g
- of which saturates
- 15.1 g
- Fibre
- 1.5 g
- Salt
- 1.76 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Melt the butter in a pan and pour in the vegetable stock, bringing it to a simmer.
- 2
Whisk in the fine polenta in a steady stream, whisking constantly to stop lumps forming.
- 3
Cook over a low heat for 8-10 minutes, stirring often, until the polenta is thick and smooth.
- 4
Stir in the mozzarella cheese, grated, a handful at a time, letting each addition melt completely before adding the next, until the mixture is stretchy and glossy.
- 5
Spoon into bowls and eat straight away with a fork, pulling up the melted cheese as you go.
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