A hearty Montenegrin mountain dish of potatoes and cornmeal enriched with cheese and kajmak.
- Serves
- 6
The recipe
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Ingredients
Quantities change with servings; cooking times stay the same.
Method
Boil potatoes in salted water until very tender.
Mash the potatoes directly in their cooking water until mostly smooth.
Rain in the cornmeal gradually while stirring continuously over low heat.
Cook and beat the mixture for 15–20 minutes until thick and cohesive.
Fold in cheese, kajmak and butter and serve hot.
Chef’s notes
Use a sturdy spoon; kačamak becomes very thick. Adjust water gradually because cornmeal absorption varies.
Substitutions
Use feta-style cheese for part of the cheese and thick crème fraîche if kajmak is unavailable.
Serve with
Yogurt or sour milk
Storage
Refrigerate for up to 2 days. Reheat with a splash of water and extra butter if needed.
Allergens
Contains milk.
Always Cook with Heart. Always!
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