Traditional Bulgarian Kachamak with Brined Cheese and Butter

Combine 200 ml Water and ¹/₂ tsp Table salt in a heavy-bottomed pot and bring to a rolling boil over medium-high heat.

Reduce the heat to low and gradually pour in 50 gr Cornmeal in a thin, steady stream while whisking constantly to prevent lumps.

Cook the cornmeal mixture for 12 minutes, stirring frequently with a wooden spoon until thick and smooth.

Portion the hot cooked porridge evenly into two serving bowls.

Crumble 50 gr White Brined Cow Cheese generously over the hot porridge in the bowls.

Melt 3 tsp Butter in a small saucepan over low heat until completely liquefied.

Add 1 tsp Red pepper powder to the melted butter, stir for 5 seconds, and immediately remove from heat to avoid burning.

Pour the sizzling spiced butter over the cheese and porridge, then serve immediately while steaming hot.