Cornmeal Porridge with Bryndza

Measure out 220 g of cornmeal; choose a medium grind for even cooking.

In a heavy-bottomed pot, bring 800 ml of water to a boil, add 0.5 tsp salt, and reduce the heat to low.

Pour in the cornmeal in a thin stream, whisking constantly with a whisk or wooden spoon to prevent lumps from forming.

Cook the porridge, partially covered, for 20–25 minutes, stirring often, especially at the bottom, until the cornmeal is fully softened and the mixture turns thick and creamy.

Remove the pot from the heat, add 40 g of butter, and stir until fully melted in. Cover and let the porridge rest for 5 minutes.

Crumble 150 g of bryndza. Taste the porridge and avoid adding more salt if the bryndza is already salty enough.

Spoon the porridge onto plates while hot, top with the crumbled bryndza, and serve immediately.