Cicvara

What it really is

Cicvara is a rich Balkan cornmeal dish slowly cooked with cheese and dairy until dense and creamy. Recipes differ across the region and by household.

Cornmeal is cooked with dairy and cheese, with butter or clotted cream used in some preparations. As the mixture thickens, the fat and cheese enrich it, creating a cohesive, soft dish rather than a dry polenta-like side. The precise cheese and dairy vary, and some recipes use more than one. This entry describes the rich dairy-based style, not every local variation or ratio.

Cicvara may be served as a substantial breakfast, side or simple meal. Its texture can range from spoonable to firm enough to hold a mound, depending on cornmeal and liquid. It is generally savory and rich; a side of yoghurt or another food may accompany it but is not built into the basic preparation. The cornmeal base distinguishes it from a cheese sauce served over pasta or bread.

How it's served

Serve warm soon after cooking, while the cheese and dairy remain cohesive. Portion as a main or side and identify any accompaniments separately. If it firms as it cools, describe the kitchen's intended texture.

Cornmeal absorbs liquid as it stands, which can make cicvara firmer after cooking. The served texture should reflect the kitchen’s recipe and not be assumed to be pourable.

How to write it on the menu

Describe it as cornmeal cooked with cheese and dairy; name the cheese when possible. Declare milk and confirm whether butter or cream is used. Check stock or additions with the kitchen. Nutrition is rich and varies with dairy proportion and serving size.