Kačamak is a rustic Montenegrin staple made from cornmeal and potatoes, served warm with rich kajmak, crumbled cheese, and yogurt.
Cook the potatoes until tender, add the cornmeal gradually, and stir until the mash is thick and cohesive before finishing it with dairy.
Keep the heat low once the cornmeal is added. Slow stirring gives the mash a smooth, spoonable texture without scorching the bottom.
Serving Suggestions
Serve hot with plain yogurt, pickled vegetables, or a simple cucumber salad.
Recipe Notes
Refrigerate leftovers for up to 3 days. Reheat gently with a splash of water or milk until soft again.
Montenegrin Kačamak (Cornmeal and Potato Mash)
A rustic Montenegrin cornmeal and potato mash finished with kajmak, crumbled cheese, and yogurt.
Ingredients
Equipment
Method
Cook the potatoes:
- Place the potatoes, water, and salt in a large heavy saucepan. Bring to a boil, then simmer for 15 to 18 minutes, until the potatoes are very tender.
- Mash the potatoes directly in the cooking water until mostly smooth, leaving a few small pieces for texture.
Stir and finish:
- Reduce the heat to low. Slowly rain in the cornmeal while stirring constantly so it does not clump. Cook and stir for 20 to 25 minutes, until thick and cohesive.
- Stir in the butter. Spoon the kačamak into bowls and top with kajmak and crumbled feta. Serve with yogurt.
Nutrition
Notes
- Use a heavy pan and steady low heat to prevent the cornmeal from sticking.
- Kajmak varies in richness; add it at the table if you prefer a lighter mash.
