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Kačamak sa Sirom
A rustic and hearty cornmeal porridge, a staple in Montenegrin cuisine, typically served with cheese and sometimes kajmak or butter.
🧂 Ainekset
- 200 g Cornmeal(fine or medium grind)
- 800 ml Water
- 200 g Cheese(e.g., Njeguški sir, or a mix of young and aged white cheese, crumbled)
- 50 g Butter
- 1 tsp Salt(or to taste)
👨🍳 Ohjeet
- 1
In a large pot, bring the water and salt to a boil.
- 2
Gradually whisk in the cornmeal to prevent lumps. Reduce heat to low.
- 3
Cook, stirring frequently, for about 20-25 minutes, or until the cornmeal is tender and the mixture has thickened considerably. It should be a thick porridge consistency.
- 4
Stir in the crumbled cheese and butter. Continue to stir until the cheese is melted and incorporated, and the kačamak is smooth and creamy, about 5 minutes.
- 5
Serve immediately, hot. It can be served as is, or with additional toppings like kajmak or a drizzle of melted butter.
💡 Ammattilaisvinkit
- ✓Stirring constantly is key to achieving a smooth texture and preventing burning.
- ✓If the kačamak becomes too thick, you can add a little more hot water or milk.
- ✓The type of cheese used will significantly impact the flavor; a mix of salty, aged cheese and milder, younger cheese is often preferred.
✨ Omat versiot
Inspiraatiota omaan versioosi tästä reseptistä
- Serve with a dollop of kajmak or sour cream.
- Some families add a fried egg on top.
- In some regions, a small amount of potato is mashed into the cornmeal for added texture.