How to make
Put the water in a pot on the stove. Once it reaches boiling point, pour in the cornmeal in a thin trickle, not all at once, and stir nonstop.
Then lower the stove and stir again until thickened but not too much. Pour the kachamak into a tray. Put the butter to melt in a pan on the stove.
Crumble the feta cheese and add it to the butter. Break the eggs in a bowl and whip them. Add the eggs to the butter and feta and stir until the mixture is ready.
Pour the mixture into the warm kachamak and spread it out. Serve warm.
