👨‍🍳 作り方

1. 1

   In a medium saucepan, bring the water and salt to a boil.

   💡 プロのコツ: Ensure the water is well-salted, as this is a primary seasoning.
2. 2

   Gradually whisk in the cornmeal to prevent lumps. Reduce heat to low.

3. 3

   Cook, stirring frequently, for about 30-40 minutes, or until the kačamak is very thick and pulls away from the sides of the pot. The consistency should be like a very stiff polenta.

   💡 プロのコツ: Stirring is crucial to achieve a smooth texture and prevent sticking.
4. 4

   Stir in the butter until melted and incorporated.

5. 5

   Fold in most of the crumbled cheese, reserving some for garnish.

6. 6

   Serve hot, topped with extra crumbled cheese, a dollop of kajmak (if using), and perhaps some cured meat like pršut.

   💡 プロのコツ: Kačamak is best enjoyed immediately.