The dish is made of cornmeal. Potatoes, milk, white cheese or kaymak are sometimes added. Similar to the Abkhazianabısta, Adyghemamıs, Italianpolenta and Romanianmămăligă, it is prepared by boiling cornmeal and then mashing it while the pot is still on the stove. It was once regarded as a poor man's food, but now is widely eaten, including in restaurants.
In Central Serbia, it is prepared with finer grains of white cornmeal, served with white cheese and kajmak.[2] It is usually served with minced meat roasted in butter, boiled grape juice, milk, plain yogurt, honey, sour cream, or sometimes with bacon.
.jpg){kind=small}
