Macedonian Pura
The Quirky Foodster Team
Ingredients
- Cornmeal — 280 g (10 oz)
- Water, divided — 960 ml (32 fl oz)
- Salt — 1 tsp
- Butter — 2 tbsp
- Crumbled sirenje (or feta-style cheese), to serve — 75 g (2.5 oz)
Method
- Bring 3 cups of the water to a boil in a heavy pot with the salt.
- Mix the cornmeal with the remaining 1 cup of water to form a smooth slurry.
- Gradually stir the slurry into the boiling water, whisking to avoid lumps.
- Reduce heat and cook, stirring frequently, for 15–20 minutes until thick and smooth.
- Stir in the butter.
- Serve warm, topped with crumbled cheese.
Introduction: A smooth, comforting cornmeal porridge, often served with cheese or yoghurt, a traditional North Macedonian staple side.
Cultural Background: Pura, similar to Italian polenta, reflects a shared Balkan and Mediterranean cornmeal tradition, offering a simple, filling starch that pairs well with cheese, stews or a simple drizzle of oil.
Tips: Stir frequently, especially as the mixture thickens, to prevent it catching and burning on the bottom. Serve immediately while warm and soft, as pura firms up as it cools.
Variations: Serve with a drizzle of kajmak (clotted cream) instead of cheese. Top with a simple tomato sauce for a heartier version.
Storage: Refrigerate in an airtight container for up to 2 days.
Reheating: Reheat with a splash of water in a covered pot over low heat, stirring, until smooth again.
FAQs:
Q: Is pura the same as Italian polenta?
A: They're very similar, both being simple cornmeal porridges, though pura has its own Balkan seasoning and serving traditions.
Q: What is pura typically served with?
A: Crumbled white cheese, yoghurt, or as an accompaniment to stews.
- Cornmeal — 280 g (10 oz)
- Water, divided — 960 ml (32 fl oz)
- Salt — 1 tsp
- Butter — 2 tbsp
- Crumbled sirenje (or feta-style cheese), to serve — 75 g (2.5 oz)
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