In Bulgaria this is called Kachamak and it’s a meal on its own. Cornmeal, shaped in a nice canape makes an unexpected side dish and can balance off a rich meat. Add heavy cream to make a creamy polenta.
1 c cornmeal
2 cwater
3 tbs butter
1 pinch paprika
1 c crumbled feta cheese
Put the cornmeal in cold salted water to avoid clumping . Cook on medium heat and stir. Mix in the feta. Drizzle on top with hot melted butter and paprika.