One small Turkish-style breakfast side of butter-toasted cornmeal and stretchy mozzarella, served immediately from a small pan; bread and other breakfast dishes are not included.
2.5 tspButter
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60 gMozzarella cheese
8 gCornmeal
0.25 cupWater
To tasteSalt
Coarsely grate all the mozzarella. Measure 40 ml water into one cup and 20 ml into a heatproof cup. Keep the second amount ready to heat to boiling just before finishing. Use a small heavy nonstick pan about 12 cm across, so this single portion does not spread into a thin film.
Melt all the butter over medium-low heat until it bubbles gently without browning. Add all the cornmeal and cook over low heat for 2-3 minutes, stirring continuously, until lightly golden and toasted-smelling; do not scorch it.
Gradually stir in the first 40 ml water. Cook gently for 4-5 minutes, stirring and scraping the base, until the cornmeal is soft, no longer gritty and forms a thick smooth paste. Bring the reserved 20 ml water to a boil.
Turn the heat to its lowest setting and fold in all the grated mozzarella. Stir gently for 2-3 minutes until fully melted and stretchy. Add all the reserved 20 ml boiling water and cook gently for 1-2 minutes until glossy and soft, with a little butter appearing at the surface. Avoid hard boiling or prolonged cooking, which makes the cheese rubbery. Taste before adding any salt. Serve every bit immediately from the warm pan as one small breakfast side portion; bread, eggs and other dishes are not included.