golden kuymak and stretching melted cheese in a copper pan at a Black Sea breakfast table.

Last updated: 18 October 2026

Melted Cheese and Cornmeal

Name: Melted Cheese and Cornmeal
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 2
Cuisine: Turkish
Ingredients: 3 tbsp (40 g) Butter (unsalted); ⅓ cup (30 g) Cornmeal (fine); ¾ cup Water; 5 oz Cheese (Kolot), shredded; Table salt, to taste

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Trabzon usulü kuymak

A warm cornmeal, butter and melting-cheese dish inspired by Trabzon cooking.

Prep: 5 min
Cook: 15 min
Rest: 0
Total: 20 min
Servings: 2

Ingredients

Equipment

Use a heavy frying pan 7–8 inches across for the base 2-serving recipe. For more servings, use separate batches rather than a deep, crowded pan.

Method

Melt the butter in a small pan over medium-low heat. Stir in the cornmeal and cook gently until fragrant, without browning it; start checking after 2–3 minutes.
Gradually stir in the water. Cook gently, stirring, until the cornmeal is hydrated and no longer tastes raw; add a little more water if needed.
Lower the heat and add the cheese. Fold gently until melted and stretchy, allowing 5 minutes on gentle heat. Taste before adding salt, then serve immediately.

Cooking guidance

Buy fine yellow cornmeal, not corn starch or coarse polenta. Ask for Kolot cheese intended for melting in kuymak; crumbly salad cheese will not give the same result.

Hydrate the cornmeal before adding cheese. If gritty or stiff, continue over gentle heat, stirring in a little hot water as needed until tender.

If the cheese melts but will not stretch, avoid boiling it aggressively. Cheese type and maturity affect the result; serve the soft mixture hot rather than overheating it in pursuit of long strands.

Storage & serving

Refrigerate promptly in a covered shallow container at 40°F or below. Do not leave out for more than 2 hours, or 1 hour above 90°F. Use within 2–3 days. Reheat the portion needed to 165°F throughout. Serve kuymak straight from the pan for its best texture. Reheat gently with a little water, checking the center temperature; the original stretch may not return.