Ingredients
Porridge
- 250 gcoarse yellow cornmeal
- 1 litrewater
- 1 tspsalt
To finish
- 150 gbutter
- 250 gyoung white brined cheese, crumbled
- 200 mlkajmak or thick sour cream
To serve
- more sour cream
- pickled peppers
Directions
- Bring the water to a rolling boil in a heavy pot with a thick base. A thin pot will scorch, since this porridge is stirred hard against the bottom. Add the salt to the boiling water. Rain the cornmeal in slowly in a thin stream.
- Whisk hard the whole time you are adding it. Adding it all at once makes lumps you will never get out. Keep whisking for two minutes after it is all in.
- Cook it for thirty minutes, stirring every two or three minutes. It will spit hot bubbles as it thickens, so use a long spoon. Taste a little: there should be no raw graininess left. Add a splash of hot water if it has gone stiffer than you want.
- Cut two thirds of the butter into pieces and beat it into the porridge. Beat it in thoroughly so it disappears into the corn. Melt the remaining butter in a small pan until it foams.
- Let it colour very slightly, which deepens the flavour. Now assembling, which is done in a wide shallow dish. Spoon the hot porridge into the dish and level the surface.
- Make a shallow well in the centre with the back of the spoon. Scatter the crumbled white cheese over the whole surface. Pour the hot melted butter over the cheese so it pools in the well.
- Spoon the kajmak or sour cream over the top in dollops. Do not stir any of it in, since each spoonful mixes as it is taken. Bring it to the table straight from the stove. Serve pickled peppers alongside to cut the richness. Any left over can be sliced cold and fried the next day.
Technique
- Use coarse cornmeal, since fine meal gives a smooth paste rather than the right texture.
- Rain the cornmeal in slowly while whisking, or you will never get the lumps out.
- Serve it immediately, since it sets solid as it cools.
Substitutions
- Thick sour cream in place of kajmak.
- Feta in place of young white brined cheese.
Variations
- With crumbled fried bacon scattered over.
- Sliced cold and fried the next day.
- Made looser, closer to a soft polenta.
History
Maize porridge served with cheese and cream, the highland staple before wheat became affordable.
Frequently asked questions
What is Kaçamak?
Kaçamak is a main from Kosovo: cornmeal porridge with butter and white cheese. Maize porridge served with cheese and cream, the highland staple before wheat became affordable.
How long does Kaçamak take to make?
Kaçamak takes 5 min of preparation and 35 min of cooking. The recipe makes 4 servings. It is rated easy to make.
What can I substitute in Kaçamak?
Yes, within limits. Thick sour cream in place of kajmak. Feta in place of young white brined cheese.
What is the most important thing to get right in Kaçamak?
Whisk hard the whole time you are adding it. Adding it all at once makes lumps you will never get out. Keep whisking for two minutes after it is all in.
