Ukrainian Cornmeal Stuffing (Nachynka)
Nachynka is a baked cornmeal side from Ukraine whose name simply means stuffing, though it is almost always served on its own rather than packed inside anything. The cornmeal is cooked in butter and milk to a thick porridge, then enriched with tempered eggs and baked until the top browns. The result is soft, custardy and mild. Stir in cinnamon or softened onion if you want a variation.
Instructions
Heat the oven to 350°F (175°C). Grease a casserole dish with butter and set it aside.
Melt the ½ cup of butter in a pot over medium heat. Add the cornmeal and stir for a minute or two until it is warmed through and coated in the butter.
Pour in the milk and keep stirring until the mixture thickens into a porridge. While it thickens, you have time to prepare the eggs.
Beat the eggs in a bowl, then beat in the salt, sugar and baking powder until evenly mixed.
Temper the eggs by stirring a small amount of the hot cornmeal into them, adding it slowly while you mix so the eggs warm up without scrambling.
Scrape the egg mixture back into the pot and stir it into the rest of the cornmeal until smooth.
Pour the batter into the greased casserole dish. Bake for 30 to 40 minutes, until the top is browned.
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