A warming dish popular in Turkey and the Caucasus, mhulama combines polenta or cornmeal with multiple cheeses for a stringy, indulgent mix.
- 80 g butter
- 30 g cornmeal or fine polenta
- 110 ml hot water
- 100 ml milk
- salt, to taste
- 120 g kasar cheese (or mozzarella), grated
- 80 g kefalograviera (or parmesan), grated
- ½ bunch dill, sprigs picked
- ½ bunch chives, cut into 3-cm lengths
- ½ bunch flat–leaf parsley, leaves picked
- drizzle of extra-virgin olive oil
- 100 g oyster mushrooms
- pinch red Aleppo pepper
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Melt half the butter in a large saucepan over medium heat. Add the cornmeal and stir to combine well. Gradually stir in the hot water, milk and a good pinch of salt and cook, stirring continuously for 5 minutes or until thick and smooth. Remove from the heat, add the cheeses and stir until melted and smooth.
- Toss the herbs with a drizzle of olive oil and a pinch of salt.
- Heat a drizzle of oil in a large frying pan over high heat. Cook the oyster mushrooms until golden, season to taste, then remove from the pan and set aside.
- Just before serving, add the remaining butter to the frying pan and cook over medium heat until nicely browned. Add a good pinch of Aleppo pepper and stir to combine.
- Spoon the cheesy cormeal into a shallow serving plate, top with the mushrooms followed by the browned butter. Scatter with the herbs and serve immediately.
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