Turkish Cornmeal and Melted Cheese Fondue (Kuymak)

Instructions

1. 1

   Measure 80 g butter, 70 g cornmeal, and 200 g shredded cheese. Mix 300 ml warm water and 150 ml milk in a heatproof measuring jug. Set a medium skillet or shallow copper pan on the stove over medium-low heat.

2. 2

   Add the butter to the skillet over medium heat. Let it melt completely and foam gently for about 2 minutes until it becomes fragrant and turns a light golden shade. Watch carefully so the milk solids do not burn.

3. 3

   Add the cornmeal into the melted butter. Cook over medium-low heat for 3 to 4 minutes, stirring continuously with a wooden spoon. The mixture should smell nutty, darken slightly, and absorb the golden butter evenly without burning.

4. 4

   Slowly pour in the warm water and milk mixture while whisking vigorously to avoid any lumps. Lower heat to low and simmer for 3 to 4 minutes until the cornmeal thickens into a bubbly, smooth porridge. If it catches or looks too thick, whisk in 2 tablespoons of warm water.

5. 5

   Scatter the shredded cheese evenly over the bubbling cornmeal. Stir gently once or twice with a wooden spoon to fold the cheese into the mixture, then let it melt undisturbed over low heat for 2 to 3 minutes until butter pools around the edges and cheese strings stretch long.

6. 6

   Remove the skillet from the heat and sprinkle the red pepper flakes and salt over top. Serve hot immediately straight from the pan alongside fresh bread for dipping, making sure the stretchy, golden cheese and melted butter remain warm.