Entree: Turkey – Black Sea Turkey – Mıhlama (Rustic Black Sea melted cheese and cornmeal dish cooked with butter)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 15 min

Additional 5 min

Total 30 min

Ingredients

- 6 tbsp (85 g) unsalted butter
- 1/2 cup (60 g) fine yellow cornmeal (polenta-style)
- 1 cup (240 ml) water
- 1 cup (240 ml) whole milk
- 8 oz (225 g) grated melting cheese such as kashkaval, aged kaşar, or a mix of kashkaval and mild mozzarella
- 4 oz (115 g) grated Trabzon or kasseri-style cheese (optional for extra tang)
- 1 tsp (5 g) fine sea salt, or to taste
- 1/4 tsp (1 g) freshly ground black pepper
- Fresh parsley for garnish (optional)

Instructions

1. Heat a medium skillet over low heat and melt the butter slowly until foaming but not browned.
2. Add the cornmeal and stir constantly for 2–3 minutes to toast slightly and coat with butter.
3. Whisk together the water and milk, then add gradually to the skillet, stirring continuously to avoid lumps; cook until the mixture thickens to a porridge-like consistency, about 5 minutes.
4. Reduce heat to very low and add half of the grated cheese, stirring until it melts and becomes smooth and elastic.
5. Add the remaining cheese a handful at a time, stirring to create long, stringy strands; if mixture becomes too stiff, add 1–2 tbsp (15–30 ml) warm milk to loosen.
6. Season with salt and pepper, transfer to a warm shallow serving dish if desired, garnish with parsley, and serve immediately with crusty bread for scooping.