Montenegrin Kačamak with Potatoes and Cornmeal
Thick potato and cornmeal porridge enriched with cheese, kajmak, and butter. Serves 4; timings are approximate.
This Montenegrin kačamak combines cooked potatoes with cornmeal, which is cooked and mashed into a thick, cohesive dish. Cheese, kajmak, and butter are added at the end. The yield and the division of the total cooking time are approximate.
Method
- 01
Cook the potatoes
Put the potatoes and salt in a pot with the water. Cook until very tender and easy to mash; keep the cooking liquid.
- 02
Cook the cornmeal
Sprinkle the cornmeal over the potatoes without stirring. Cover the pot and cook over medium-low heat for 20 minutes, allowing the steam to pass through the cornmeal.
20 min - 03
Mash until smooth
Remove the pot from the heat and drain off the excess water, keeping it. Mash and stir the mixture vigorously for 10–15 minutes. If it is too thick, gradually add some of the reserved cooking water.
15 min - 04
Add the dairy and serve
Add the melted butter, crumbled cheese, and kajmak toward the end. Mix until incorporated, then serve the kačamak hot.
Ingredients
Sources and review
Content researched, cross-checked and automatically validated. Sources consulted:
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State: Published after documentary validation; no “Tested” label is shown.