Tejes kása – Polenta dumplings in milk

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.

Polenta dumplings in milk
Polenta dumplings in milk – photo: zserbo.com


  • 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.

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