Nachynka
Delight in the comforting, old-world charm of Nachynka, a traditional Eastern European cornmeal casserole that's brimming with creamy and savory flavors. Made with simple pantry staples like cornmeal, milk, and eggs, this baked dish takes on a luxurious touch with golden sautéed onions and a hint of butter. Its rich, porridge-like base is infused with just the right balance of salt, sugar, and black pepper, creating a beautifully nuanced flavor profile. Perfectly golden and lightly crispy on top yet tender underneath, Nachynka is an irresistible side dish that pairs wonderfully with roasted meats, hearty stews, or can even shine on its own. Ready in just under an hour, this timeless recipe is a heartwarming addition to your family table.
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Recipe Information
Ingredients
- 1 cup Cornmeal
- 2 cups Whole milk
- 2 pieces Large eggs
- 4 tablespoons Butter
- 1 medium, finely chopped Yellow onion
- 1 teaspoon Salt
- 1 teaspoon Granulated sugar
- 0.25 teaspoon Black pepper
Instructions
Preheat your oven to 375°F (190°C) and grease a medium-sized baking dish with butter or cooking spray.
In a medium saucepan, heat the milk over medium heat until it begins to simmer but not boil. Gradually whisk in the cornmeal, stirring constantly to prevent lumps from forming.
Reduce the heat to low and cook the cornmeal mixture for 4-5 minutes, stirring frequently, until it thickens to a porridge-like consistency. Remove the saucepan from heat and let it cool slightly.
In a small skillet, melt 2 tablespoons of butter over medium heat. Add the finely chopped onion and sauté for 4-5 minutes, or until softened and lightly golden. Set aside.
In a large mixing bowl, whisk the eggs until smooth. Slowly add the slightly cooled cornmeal mixture to the eggs, whisking constantly to avoid cooking the eggs.
Stir in the sautéed onion, remaining 2 tablespoons of butter (melted), salt, sugar, and black pepper. Mix until well combined.
Pour the mixture into the prepared baking dish, spreading it out evenly.
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
Remove the dish from the oven and let it rest for 5 minutes before serving. Serve warm as a side dish or on its own.
Nutrition Facts
Calories |
1655 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.6 g | 102% | |
| Saturated Fat | 38.7 g | 194% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 562 mg | 187% | |
| Sodium | 2997 mg | 130% | |
| Total Carbohydrate | 198.4 g | 72% | |
| Dietary Fiber | 16.6 g | 59% | |
| Total Sugars | 33.9 g | ||
| Protein | 43.9 g | 88% | |
| Vitamin D | 7.6 mcg | 38% | |
| Calcium | 698 mg | 54% | |
| Iron | 7.8 mg | 43% | |
| Potassium | 1335 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
