Go Back
–+ servings
Chilled Cornmeal Pudding with Farmers Cheese – vegetarian recipe
Stav Kogan

Chilled Cornmeal Pudding with Farmer's Cheese

A wonderfully refreshing Chilled Cornmeal Pudding, a rustic Eastern European dish that's the perfect antidote to a sweltering day. Deceptively simple, satisfyingly creamy, and served cold with tangy farmer's cheese and cool sour cream.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 4 hours 50 minutes
Servings: 10 serving
Calories: 215
Ingredients Method Nutrition

Ingredients
  

  • ¾ cup (130 g / 4.6 oz) yellow corn meal
  • 5½ to 6 cups (1440 ml) / 1.3 to 1.4 L water
  • 1 to 1¼ tsp / 6 to 7.5g (0.26 oz) salt, plus more to taste
  • ½ tsp (2 g / 0.07 oz) sugar
  • 4 Tbs / 57g (2.01 oz) butter
  • ¾ lb (340 g / 12 oz) fresh hoop or farmer cheese, crumbled
  • 1 cup (240 g / 8.5 oz) sour cream
  • Freshly ground black pepper to taste
  • To ensure the mold releases cleanly, lightly grease your bowl or casserole dish with butter or a neutral oil before pouring in the hot mush.
  • For a richer, creamier base, try substituting 1 cup (240 ml) of the water with whole milk or using a light vegetable broth instead of plain water.
  • This is a fantastic make-ahead dish for entertaining. The cornmeal mold needs to be prepared at least 4 hours in advance (or even the day before) to set properly in the fridge.
  • Elevate your toppings by adding a sprinkle of fresh herbs like dill or chives, or even some caramelized onions for a savory-sweet contrast.

Method
 

  1. In a medium-sized pot, stir together the corn meal and 5½ cups of water until smooth.
  2. Place over medium-low heat.
  3. Heat the mixture slowly, stirring often with a whisk or wooden spoon to prevent lumps, until it begins to simmer.
  4. Once simmering, stir in about 1 teaspoon (5 ml / 0.2 fl oz) of salt, the sugar, and the butter.
  5. Reduce the heat to low and continue to simmer gently for 35 to 40 minutes, stirring frequently to prevent it from sticking to the bottom of the pot.
  6. The corn meal mush is ready when it has the consistency of a thin, pourable pudding. If it seems too stiff or grainy, stir in the remaining ½ cup of water.
  7. Pour the finished mush into a smooth-surfaced 1. 5-quart bowl or casserole dish. Allow it to cool to room temperature, then cover and transfer to the refrigerator to chill completely for at least 4 hours, or until it has jelled into a solid, firm mold.
  8. When ready to serve, run a thin knife around the edge of the mold and carefully invert it onto a serving platter.
  9. Slice the cornmeal pudding thickly.
  10. To serve, place one thick slice on each plate.
  11. Top generously with a few spoonfuls of crumbled farmer cheese, a large dollop of sour cream, and a crack of fresh black pepper.

Nutrition

Calories: 215kcalCarbohydrates: 15gProtein: 8gFat: 14g

Tried this recipe?

Let us know how it was!