👨‍🍳 Instruktioner

1. 1

   In a medium saucepan, combine cornmeal, water, and salt. Bring to a boil over medium heat, stirring constantly.

   💡 Proffstips: Stirring prevents lumps and scorching.
2. 2

   Reduce heat to low and simmer, stirring frequently, for about 10-15 minutes, or until the mixture thickens to a porridge-like consistency.

   ⏱️ 15 minutes
3. 3

   Remove from heat. Stir in the melted butter, grated cheese, and the egg until well combined and the cheese is melted.

   💡 Proffstips: Ensure the mixture is not too hot when adding the egg to prevent it from scrambling.
4. 4

   Preheat oven to 375°F (190°C). Grease a baking dish or cast-iron skillet with butter.

   ⏱️ 5 minutes
5. 5

   Pour the cornmeal and cheese mixture into the prepared baking dish and spread evenly. You can also form individual patties and place them on a baking sheet.

   💡 Proffstips: For individual patties, moisten your hands to prevent sticking.
6. 6

   Bake for 20-25 minutes, or until golden brown and slightly firm to the touch.

   ⏱️ 25 minutes

   💡 Proffstips: The edges should be slightly crispy.
7. 7

   Let cool slightly before serving. Chvishtari is best served warm.