Entree: Montenegro – National Cuisine – Качамак Kačamak (Cornmeal Mash)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 30 min

Total 45 min

Ingredients

- 2 cups (320 g) coarse cornmeal (polenta-style)
- 1 1/2 lb (680 g) potatoes, peeled and cut into 1-inch (2.5 cm) cubes
- 4 cups (960 ml) water
- 1 cup (240 ml) milk
- 4 tbsp (56 g) unsalted butter
- 1/4 cup (60 g) kajmak (or thick clotted cream / sour cream)
- 7 oz (200 g) white cheese (e.g., feta-style or local Njeguški cheese), crumbled
- Salt
- Freshly ground black pepper

Instructions

1. Place the diced potatoes in a medium pot and cover with the 4 cups (960 ml) water; add a pinch of salt. Bring to a boil, then reduce heat and simmer until potatoes are very tender, about 15–20 minutes.
2. Drain the potatoes, reserving about 1 cup (240 ml) of the cooking liquid. Return potatoes to the pot and mash coarsely with a potato masher or fork.
3. In a separate saucepan, bring the milk and reserved potato cooking liquid to a gentle simmer. Gradually whisk in the cornmeal, stirring continuously to avoid lumps.
4. Cook the cornmeal over low heat, stirring frequently, until it thickens and pulls away from the sides of the pan, about 8–12 minutes. If it becomes too stiff, loosen with a few tablespoons of hot water or milk.
5. Stir the cooked cornmeal into the mashed potatoes until well combined; adjust thickness with additional hot liquid if needed. Stir in 2 tbsp (28 g) of the butter and season with salt and pepper to taste.
6. Transfer the kačamak to a warm serving dish. Top with the crumbled white cheese, the remaining 2 tbsp (28 g) butter in small knobs, and spoon the kajmak over the top. Serve hot, tearing pieces and mixing cheese and kajmak into the mash as you eat.