Entree: North Macedonia – National Cuisine – качамак ➤ Kačamak (Thick cornmeal and potato porridge enriched with cheese and butter)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 38 min

Total 50 min

Ingredients

- 2 cups (320 g) coarse cornmeal (polenta-style)
- 6 cups (1.4 L) water
- 1 lb (454 g) potatoes, peeled and cut into chunks
- 1 tsp (5 g) salt, plus more to taste
- 6 tbsp (85 g) unsalted butter
- 8 oz (225 g) white sheep cheese (sirene) or feta, crumbled
- 1/2 cup (120 ml) heavy cream or whole milk (optional for extra creaminess)
- 2 tbsp (30 ml) sunflower oil or lard (optional, for finishing)
- Freshly ground black pepper to taste

Instructions

1. Place the potatoes in a medium pot, cover with 2 cups (480 ml) of the water and 1/2 tsp (2.5 g) salt, bring to a boil and simmer until very tender, about 15–20 minutes. Reserve the cooking liquid.
2. Mash the potatoes coarsely in the pot, leaving some texture; set aside and keep warm.
3. In a heavy saucepan bring the remaining 4 cups (960 ml) water to a rolling boil with the remaining 1/2 tsp (2.5 g) salt.
4. Reduce heat to a steady simmer and slowly whisk in the cornmeal in a thin stream to prevent lumps. Cook, stirring constantly, until the cornmeal thickens and pulls away from the sides, about 15–20 minutes (add reserved potato cooking liquid by tablespoons if mixture becomes too stiff).
5. Stir the mashed potatoes into the cornmeal and continue cooking and stirring for 3–5 minutes so they integrate fully and the mixture becomes smooth and cohesive.
6. Remove from heat and stir in 4 tbsp (57 g) butter, the crumbled sheep cheese, and the cream or milk if using, until well combined and creamy. Adjust seasoning with salt and pepper.
7. Transfer the kacamak to a shallow serving dish or invert onto a platter. Dot the top with the remaining 2 tbsp (28 g) butter and drizzle with 2 tbsp (30 ml) sunflower oil or lard if desired. Cut into wedges and serve hot.