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Montenegrin kačamak, a rustic yellow cornmeal and potato mash topped with kajmak and crumbled cheese in a matte ceramic bowl.

Montenegrin Kačamak (Cornmeal and Potato Mash)

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A rustic Montenegrin cornmeal and potato mash finished with kajmak, crumbled cheese, and yogurt.
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Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Montenegrin
Calories: 495
Ingredients Equipment Method Nutrition Notes

Ingredients
 
 

Kačamak
  • 2 cups yellow cornmeal medium grind
  • 1 lb potatoes peeled and quartered
  • 6 cups water
  • 2 tsp fine salt
  • 2 tbsp butter
  • 1/2 cup kajmak
  • 1/2 cup crumbled feta cheese
  • 1 cup plain yogurt for serving

Equipment

  • Large heavy saucepan
  • Potato masher
  • Wooden spoon
  • Ladle

Method
 

Cook the potatoes:
  1. 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.
  2. Mash the potatoes directly in the cooking water until mostly smooth, leaving a few small pieces for texture.
Stir and finish:
  1. 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.
  2. Stir in the butter. Spoon the kačamak into bowls and top with kajmak and crumbled feta. Serve with yogurt.

Nutrition

Calories: 495kcalCarbohydrates: 71gProtein: 14gFat: 18gSaturated Fat: 10gCholesterol: 48mgSodium: 930mgFiber: 6gSugar: 5g

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.