Turkish Muhlama

Step 1

Pour 2 cups of milk into a 10-inch skillet and place it on the stove over medium-high heat.

Step 2

Watch the milk until steam rises from the surface and small bubbles form around the edges, about 2 minutes.

Step 3

While the milk heats, measure 0.5 cup of cornmeal into a small bowl.

Step 4

Slowly pour the cornmeal into the hot milk while stirring constantly with a wooden spoon to prevent lumps from forming, about 1 minute.

Step 5

Continue stirring the cornmeal mixture over medium heat until it thickens and looks like creamy porridge, about 5 minutes.

Step 6

Add 3 tablespoons of butter to the skillet and stir until completely melted and evenly distributed throughout the cornmeal.

Step 7

Sprinkle 0.5 teaspoon of salt and 0.25 teaspoon of black pepper over the mixture and stir to combine.

Step 8

Add 1.5 cups of crumbled or torn white cheese to the skillet and stir gently with a wooden spoon, folding the cheese into the cornmeal until it melts and creates stretchy strands, about 2 minutes.

Step 9

Remove the skillet from heat when the cheese is fully melted and the mixture is creamy and stretchy.

Step 10

Divide the muhlama between two bowls or plates, scraping the skillet with a spoon to get every bit of the creamy cheese mixture.