Kačamak (Montenegrin Cornmeal and Potato Mash with Kajmak)
In short: Potatoes and cornmeal cooked together and beaten into a thick mash, topped with melted butter, white cheese and kajmak. It takes about 1 h 5 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 50 min
- Total
- 1 h 5 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 660 kcal
In the mountains of northern Montenegro, a pot of kačamak means a hungry family is about to be fed well. Potatoes are boiled until soft, cornmeal is poured over them and left to steam, and everything is beaten with a wooden spoon into a thick, smooth mash. It is served with a well of melted butter, crumbled white cheese and a spoonful of kajmak, with cold milk or yogurt on the side.
Instructions
- Put the potatoes, water and salt in a heavy pot. Bring to a boil, then cook over medium heat for 20 to 25 minutes, until the potatoes are soft when pierced.
- Ladle off about 250 ml (1 cup) of the cooking water and set it aside to keep warm.
- Pour the cornmeal over the potatoes in an even mound, without stirring. Cover and cook over the lowest heat for 15 minutes, until the cornmeal has swelled and steamed through.
- Beat vigorously with a wooden spoon for 5 to 8 minutes, crushing the potatoes as you go. Add the reserved water a splash at a time until the mash is thick and smooth and falls heavily from the spoon.
- Spoon into warm bowls and make a well in the middle of each. Pour in the melted butter, then top with the crumbled cheese and a spoonful of kajmak.
- Serve at once, with cold milk or yogurt in glasses on the side. The mash stiffens quickly as it cools.
Tips
- Kajmak is sold in Balkan shops. If you cannot find it, mix 100 g (scant 1/2 cup) of mascarpone or clotted cream with a pinch of salt for a similar rich, slightly salty topping.
- Beat the mash hard, because the vigorous beating is what makes it smooth. Leftovers can be cooled in a dish, sliced and fried in butter until crisp.
Questions and answers
What is the difference between kačamak and polenta?
Kačamak cooks potatoes and cornmeal together and is beaten into a mash, so it is denser and a little sweeter from the potato. Polenta is cornmeal alone, stirred into simmering water or stock.
What do you serve with kačamak?
Melted butter, crumbled white cheese and kajmak go on top, with cold milk, buttermilk or yogurt on the side. Pickled peppers or a simple tomato and cucumber salad also pair well.
Can I make kačamak ahead of time?
It is best eaten hot, because it sets firm as it cools. Slice cooled leftovers and fry them in butter until crisp, or reheat them with a splash of milk and beat until smooth.
How long does it take to make Kačamak (Montenegrin Cornmeal and Potato Mash with Kajmak)?
About 1 h 5 min in total: 15 min of preparation and 50 min of cooking.
How many calories are in Kačamak (Montenegrin Cornmeal and Potato Mash with Kajmak)?
About 660 kcal per serving, with 15 g of protein, 85 g of carbohydrates and 29 g of fat. These values are estimates.
Nutrition per serving
| Calories | 660 kcal |
|---|---|
| Protein | 15 g |
| Carbohydrates | 85 g |
| Fat | 29 g |
| Fiber | 6 g |
| Sugar | 3 g |
| Sodium | 1000 mg |
Estimated values, calculated from the ingredients.
