Montenegrin recipe
How to make Kačamak
kačamak
The northern mountains
A thick, filling porridge of cornmeal and crushed potatoes, stirred with cheese and kajmak until smooth. It is traditionally eaten with a glass of cold milk, buttermilk or yoghurt.
Ingredients
- 500 g floury potatoes, peeled and cut in chunks
- 250 g fine cornmeal (polenta)
- About 1.2 litres water and 1 teaspoon salt
- 150 g kajmak, or 100 g butter mixed with 3 tablespoons sour cream
- 150 g mild white cheese, such as a young sheep's cheese or feta, crumbled
- Cold milk, buttermilk or yoghurt, to serve
Method
- Boil the potatoes in the salted water in a large, heavy pot for about 15 minutes, until soft. Do not pour off the water.
- Lower the heat. Sprinkle in the cornmeal slowly, a handful at a time, without stirring, so that it forms a layer on top. Cover and cook gently for 10 minutes.
- With a strong wooden spoon, mash and stir the potatoes and cornmeal together for 5 to 10 minutes, until thick and smooth. Add a little hot water if it gets too stiff.
- Stir in the kajmak or butter and cream, then the cheese, until it melts in.
- Spoon onto warm plates and serve at once, with a glass of cold milk, buttermilk or yoghurt.
Made it at home? Tick it off and it goes into your kitchen passport.
Kačamak was once seen as poor people's food, but today it is served proudly in restaurants.
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