Cicvara

Method

Heat the milk in a large, heavy-bottomed pan until it reaches a gentle simmer, then slowly whisk in the cornmeal in a thin steady stream whilst stirring constantly to prevent lumps from forming. Continue cooking over a medium heat, stirring frequently with a wooden spoon, for approximately 45 minutes until the mixture becomes thick, creamy and pulls away from the sides of the pan. Stir in the butter and grated cheese until fully melted and incorporated, then season generously with salt and pepper to taste. Pour the cicvara into a warm serving dish and serve immediately whilst piping hot, traditionally eaten directly from a communal bowl with a wooden spoon.