Place the liquid, water or broth in a pot and cook.

Then add the corn flour little by little over the boiling broth, with a whisk constantly beaten in the pot.

Repeat this procedure to prevent it forming lumps, until all the flour into the pot.

Put the whisk away and take a wooden spoon and turn the heat down a little and stir.

Allow about 20 of 30 minutes before cooking to be done.

Add the butter and grated cheese.

Stir and add milk.

Serve warm with lots of stewed lamb or chicken on top.