Entree: North Macedonia – Northern Culinary Region – Качамак ➤ Kachamak (Thick cornmeal porridge traditionally served hot with butter and white cheese)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

- 2 cups (320 g) coarse cornmeal
- 6 cups (1.4 L) water
- 1 tsp (6 g) salt, plus more to taste
- 4 tbsp (57 g) unsalted butter
- 8 oz (225 g) white brined cheese (sirene) or feta, crumbled
- 1/4 cup (60 ml) milk or cream (optional, for creamier texture)
- 2 tbsp (30 ml) vegetable oil or lard (optional, for richer mouthfeel)
- Chopped fresh parsley or chives for garnish (optional)

Instructions

1. Bring 6 cups (1.4 L) of water to a rolling boil in a heavy-bottomed pot. Add 1 tsp (6 g) salt.
2. Gradually pour the 2 cups (320 g) cornmeal into the boiling water while whisking or stirring vigorously to prevent lumps.
3. Reduce heat to low and continue stirring frequently until the mixture thickens and the cornmeal is fully cooked and pulls away slightly from the sides, about 20–25 minutes for coarse cornmeal.
4. Stir in 4 tbsp (57 g) butter and 1/4 cup (60 ml) milk or cream if using; mix until incorporated and smooth.
5. Remove from heat and fold in 8 oz (225 g) crumbled white brined cheese, reserving a little for topping.
6. Transfer to a serving dish, top with remaining butter and cheese, drizzle with 2 tbsp (30 ml) vegetable oil or browned butter if desired, and garnish with parsley or chives. Serve hot.