Entree: Montenegro – Northern Culinary Region – Kačamak (Thick cornmeal and potato porridge enriched with cheese and butter)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 35 min

Total 1 hr

Ingredients

- 2 cups (260 g) medium-grind cornmeal
- 6 cups (1.4 L) water
- 1 lb (454 g) potatoes, peeled and cut into 1/2-inch (1 cm) cubes
- 8 oz (225 g) kashkaval or aged sheep cheese, grated or crumbled
- 4 tbsp (60 g) unsalted butter
- 1 tsp (5 g) fine salt, plus more to taste
- 1/2 tsp (2 g) freshly ground black pepper
- 6 oz (170 g) smoked pancetta or slab bacon, diced (optional)
- 1 tbsp (15 ml) vegetable oil (if using pancetta, optional)

Instructions

1. Place the diced potatoes and 4 cups (960 ml) of the water in a medium saucepan, bring to a simmer, and cook until potatoes are very tender, about 12–15 minutes. Drain, reserving 1 cup (240 ml) of the cooking liquid.
2. If using pancetta, heat oil in a heavy skillet over medium heat and cook the pancetta until crisp; transfer to a paper towel to drain and reserve fat in skillet.
3. In a large heavy pot, bring the remaining 2 cups (480 ml) water and the reserved potato cooking liquid to a gentle boil. Gradually whisk in the cornmeal to avoid lumps. Reduce heat to low and simmer, stirring constantly with a wooden spoon, until very thick and smooth, about 15–20 minutes.
4. Stir the cooked potatoes into the cornmeal and continue to cook gently, mashing some potato cubes against the pot to help thicken and bind the mixture, about 3–5 minutes.
5. Remove from heat and quickly stir in the butter and most of the grated cheese until melted and incorporated; reserve a little cheese for topping. Season with salt and pepper to taste.
6. Turn the kačamak into a warmed serving dish, sprinkle with the crisp pancetta (if using) and remaining cheese, and serve immediately while molten and creamy.