Tejes kása is an old peasant food made from only five ingredients, which was often on the tables in Békés (a small town in South-Eastern Hungary) and on the farms around the settlement. Tejes kása is nothing other than hot polenta dumplings served in cold milk. Polenta (kukoricadara) used in Hungary is a corn product made from coarsly ground yellow flit corn, and it’s usually somewhat coarse for cornmeal, but a bit too fine to be called grits.
- 1 liter (~4 1/4 cups) water
- 1 tsp salt
- 2 tbsp butter
- 200 g (~7 oz) polenta (coarsly ground cornmeal)
- 1 liter (~4 1/4 cups) milk
Bring water, salt and butter to a boil. Once water is boiling, add polenta and cook, stirring constantly, until the porridge thickens and becomes soft. With a spoon scoop dumplings in a plate, pour cold milk over them and serve immediately.