Kačamak

About This Recipe

Kačamak is the quintessential highland dish of Montenegro, particularly beloved in the mountains of Durmitor and the Brda region. It is a thick porridge made by cooking coarse cornmeal together with boiled potatoes, then vigorously stirring in generous amounts of kajmak (a rich clotted cream traditional to the Balkans) and salt until the mixture becomes silky and cohesive. The result is a dish that is both humble and luxurious — golden, buttery, and deeply satisfying after a day of hard mountain work or a cold winter night. Kačamak is often served as a main course with a simple salad or alongside roasted lamb.

Ingredients

Serves 4

• 400 gcoarse yellow cornmeal
• 300 gpotatoes, peeled and cubed
• 1.5 literswater
• 2 tspsalt
• 200 gkajmak (or full-fat cream cheese mixed with sour cream)
• 3 tbspbutter

Instructions

1. 1

   Cook the potatoes

   Bring salted water to a boil in a large heavy pot. Add potato cubes and cook for 10 minutes until partially tender.

2. 2

   Add cornmeal

   Reduce heat to medium-low. While stirring constantly, pour the cornmeal in a thin steady stream into the potato water. Continue stirring vigorously to prevent lumps.

3. 3

   Simmer and stir

   Cook over low heat for 25–30 minutes, stirring every 2–3 minutes with a wooden spoon, until the mixture is very thick and pulls away from the sides of the pot.

4. 4

   Incorporate kajmak

   Add kajmak and butter to the pot. Using the wooden spoon or a whisk, beat energetically for 3–5 minutes until fully incorporated and the mixture is smooth and glossy.

5. 5

   Serve

   Spoon into deep bowls. Top with an extra dollop of kajmak and a crack of black pepper. Serve immediately.

Variations

• •

  Add crumbled white cheese (sir) on top for extra richness.

• •

  Some highland versions include rendered sheep's fat instead of butter.

Storage

Store leftovers covered in the refrigerator for up to 2 days. Reheat with a splash of water over low heat, stirring constantly.

Frequently Asked Questions