Kačamak
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The Tale of Kačamak
Story updated
Kačamak is a thick cornmeal or potato porridge enriched with cheese and butter, traditional to Montenegro's mountain villages. Like similar porridges found across the Balkans (Romania's mămăligă, Italy's polenta), it began as humble shepherd and peasant fare, valued for being filling and made from ingredients that kept well.
Ingredients
Scale:· 4 servings
- 4 cups water
- 1 cup cornmeal
- 1/2 cup all-purpose flour
- 1 tsp salt
- 1/2 cup kaymak or clotted cream
- 4 oz feta or Montenegrin cheese, crumbled
- 2 tbsp melted butter
Instructions
- 1Bring the water to a boil with the salt.
- 2Gradually whisk in the cornmeal, then the flour, to avoid lumps.
- 3Reduce heat to low and cook, stirring frequently, for 30-35 minutes until very thick.
- 4Beat vigorously to develop the sticky, stretchy texture, adding kaymak partway through.
- 5Fold in the crumbled cheese until it begins to melt through.
- 6Spoon into bowls, drizzle with melted butter, and serve hot.
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