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Kachamak (kačamak): photo of the dish
Illustrative photo: Ssofija — CC BY-SA 4.0, Wikimedia Commons
Everyday meals

Kachamak (kačamak)

A thick porridge of fine cornmeal, halfway between polenta and mash, from a long Balkan tradition. Often enriched with cheese and melted butter, it is simple, generous and very filling.

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Ingredients

Ingredients

Spices & seasoning

Optional extras

On the side

Nutrition facts

449 kcal per serving

Protein
9.5 g
Carbohydrates
46.8 g
of which sugars
2.3 g
Fat
23.8 g
of which saturated fat
15.6 g
Fiber
2.1 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Bring the salted water to the boil in a large saucepan.
  2. Pour in the cornmeal in a steady stream, whisking constantly to avoid lumps.
  3. Lower the heat and simmer for about 20 minutes, stirring often with a wooden spatula.
  4. When the porridge pulls away from the sides and becomes thick, take it off the heat.
  5. Mix in the butter and half the crumbled cheese, stirring well.
  6. Serve hot, topped with the rest of the crumbled cheese and, if you like, a little yoghurt.

Variations and tips

Indulgent version. Fry smoked bacon bits in a pan and spoon them with their fat over the porridge.

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Original Ecomely recipe.