Kajmak and Cheese Kačamak
A comforting and rustic cornmeal porridge, traditionally served with generous amounts of kajmak (clotted cream) and local cheese, often enjoyed for breakfast or as a light meal.
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Servings4
DifficultyEasy
🧂 Ingredients
- 200 g Fine cornmeal (palenta/pura)
- 800 ml Water
- 200 ml Milk
- 1 tsp Salt
- 150 g Kajmak(or more, for serving)
- 100 g White cheese (like feta or Serbian white cheese)(crumbled)
- 50 g Butter(optional, for extra richness)
👨🍳 Instructions
- 1
In a medium saucepan, combine water, milk, and salt. Bring to a boil over medium-high heat.
- 2
Gradually whisk in the cornmeal, ensuring there are no lumps. Reduce the heat to low.
- 3
Cook, stirring frequently with a wooden spoon, for about 20-25 minutes, or until the kačamak thickens to a porridge-like consistency. It should pull away from the sides of the pot.
- 4
Once thickened, stir in the crumbled white cheese and optional butter until well combined and melted.
- 5
Serve hot in bowls. Top each serving generously with a dollop of kajmak.
💡 Pro Tips
- ✓Stirring constantly is key to prevent lumps and sticking.
- ✓If the kačamak becomes too thick, you can add a little more hot water or milk to reach your desired consistency.
- ✓Use good quality, fresh kajmak for the best flavor.
- ✓This dish is often served with a side of fried eggs or cured meats.
🔄 Variations
- Add a pinch of black pepper to the kačamak before serving.
- For a sweeter version, reduce the salt and serve with honey or fruit preserves.
- Experiment with different types of local Serbian cheeses.