 Similar to the Abkhazian "abısta", Adyghe "mamıs", Italian polenta and Romanian mămăligă, it is prepared by boiling cornmeal and then mashing it while the pot is still on the stove.It was once regarded as a poor man's food, but now is widely eaten, including in restaurants.In Bulgaria, it is traditionally served with heated lard or sunflower oil with small amounts of browned paprika or hot pepper.