3 cups of milk
2 tsp salt
2 tbsp butter
1 1/2 cups yellow corn meal,coarse or medium ground
6 oz. Telemea cheese or a good feta cheese
1 cup sour cream
In a Ceaun,heat the milk,salt and 1 tsp butter over medium heat until it begins to bubble.
Sprinkle about a tbsp of cornmeal into the milk. As soon as the milk begins to bubble again pour in the rest of the cornmeal all at once, and stir with a melesteu or the handle of a long wooden spoon for about a minute. Then add the cheese and the rest of the butter. Turn the heat down to low and continue stirring vigorously always in the same direction. Again as for the traditional mamaliga you will begin to see the polenta thickening and releasing from the sides of the pan.
Shake the pan and immediately Turn it upside down into a hot serving dish. Cut into slices and serve hot with a dollop of sour cream.