A warming dish popular in Turkey and the Caucasus, mhulama combines polenta or cornmeal with multiple cheeses for a stringy, indulgent mix.




Skill level

Average: 4.7 (43 votes)


  • 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

Cook's notes

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.


  1. 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. 
  2. Toss the herbs with a drizzle of olive oil and a pinch of salt.
  3. 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.
  4. 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.
  5. 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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