Kachamak

Steps

1. 1
   Bring the salted water to a rolling boil in a heavy pot.
2. 2
   Pour the maize flour in a thin steady stream with one hand while whisking hard with the other. Tipping it in at once guarantees lumps you will never beat out.
3. 3
   Drop the heat to low and cook 25-30 minutes, stirring often with a wooden spoon and scraping the base.
4. 4
   It is ready when it pulls away from the sides of the pot in one mass.
5. 5
   Beat in half the butter and half the sirene until glossy.
6. 6
   Turn out onto a warm platter in a rough mound.
7. 7
   Melt the remaining butter with the paprika until it foams and pour it over, then top with the rest of the sirene and the kashkaval.