👨‍🍳 Instruktioner

1. 1

   In a medium saucepan, combine the cornmeal with cold water. Whisk to ensure there are no lumps.

   💡 Proffstips: Starting with cold water helps prevent lumps from forming.
2. 2

   Bring the mixture to a boil over medium-high heat, stirring continuously. Once boiling, reduce the heat to low and let it simmer.

   💡 Proffstips: Constant stirring is key to achieving a smooth consistency and preventing scorching.
3. 3

   Cook for about 5 minutes, then stir in the sea salt, butter, paprika, and chili powder (if using).

   💡 Proffstips: Adding butter and spices towards the end of cooking infuses the kachamak with flavor.
4. 4

   Continue to cook for another 5 minutes, stirring occasionally, until the kachamak reaches a thick, porridge-like consistency.

   💡 Proffstips: The kachamak should be thick enough to hold its shape but still creamy.
5. 5

   Remove from heat and serve immediately in bowls. Crumble the feta cheese generously over the top.

   💡 Proffstips: Serving hot allows the feta to slightly soften and meld with the warm kachamak.