Chef-tested recipe
A hearty Montenegrin mountain dish of potatoes and cornmeal enriched with cheese and kajmak.
Recipe at a glance
- Servings
- 6 servings
- Best Served With
- Yoghurt or sour milk
Before you begin
Ingredients & equipment
Gather what you need first, then cook through the method with confidence.
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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.
Beginner Technique 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.
Storage
Refrigerate for up to 2 days. Reheat with a splash of water and extra butter if needed.
Allergen Notes
Contains milk.
Always Cook with Heart. Always!
