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Kačamak sa Sirom

Name: Kačamak sa Sirom
Prep time: PT10 minutes
Cook time: PT30 minutes
Total time: PT40 minutes
Yield: 4
Cuisine: Montenegro
Ingredients: 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)

A rustic and hearty cornmeal porridge, a staple in Montenegrin cuisine, typically served with cheese and sometimes kajmak or butter.

準備時間10 minutes

調理時間30 minutes

合計時間40 minutes

分量4

難易度Easy

オリジナル· Feb 8

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Kačamak sa Sirom - Montenegro traditional dish

🧂 材料

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)

👨‍🍳 作り方

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.

調理履歴を記録する

💡 プロのコツ

✓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.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

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.