Kačamak

Name: Kačamak
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 5
Cuisine: Montenegro
Ingredients: Potatoes, peeled and cubed — 2; Cornmeal — 1.5 cups (210 g / 7.5 oz); Water — 4 cups (960 ml / 32 fl oz); Kajmak or thick cream — 1 cup (240 g / 8.5 oz); Crumbled feta-style cheese — 1 cup (100 g / 3.5 oz); Salt — to taste

The Quirky Foodster Team

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20 min

Prep

40 min

Cook

Servings

Ingredients

Potatoes, peeled and cubed — 2
Cornmeal — 1.5 cups (210 g / 7.5 oz)
Water — 4 cups (960 ml / 32 fl oz)
Kajmak or thick cream — 1 cup (240 g / 8.5 oz)
Crumbled feta-style cheese — 1 cup (100 g / 3.5 oz)
Salt — to taste

Method

Boil the potato cubes in the water until very tender, about 15–18 minutes.
Gradually whisk the cornmeal into the pot with the potatoes and their cooking water, stirring constantly to avoid lumps.
Reduce the heat and continue cooking, stirring vigorously and often, for 20–25 minutes until the mixture is thick, smooth and the cornmeal is fully cooked.
Mash the potato pieces into the cornmeal as you stir, so they blend together into a smooth, cohesive mass.
Stir in the kajmak and crumbled cheese until melted and well combined.
Season with salt and serve hot.

Introduction: A rich, creamy dish of cornmeal mash blended with potato, kajmak and cheese, a hearty mountain staple served as a main course.

Cultural Background: Kačamak is closely tied to the mountainous regions of Montenegro, where cornmeal, potato and dairy were readily available staples, combined into a filling dish suited to the demands of highland farming and herding life.

Tips: Stir constantly, especially in the later stages, to prevent the thick mixture from catching and burning on the bottom of the pot. The dish should be thick and cohesive, almost like a soft, stretchy mash, rather than runny.

Variations: Top with a little extra melted kajmak before serving for extra richness. Add a fried egg on top for a heartier meal.

Storage: Refrigerate in an airtight container for up to 2 days.

Reheating: Reheat gently on the stovetop with a splash of water or milk, stirring frequently, until warmed through and smooth again.

Nutrition: Per serving (approx.): 420 kcal, 12 g protein, 22 g fat, 46 g carbohydrate.

FAQs:

Q: Can I use polenta instead of regular cornmeal?

A: Yes, a coarse polenta-style cornmeal works well

Q: Is kačamak similar to any other regional dish?

A: It shares similarities with other Balkan and