A rich, golden Montenegrin porridge of cornmeal slowly cooked with kajmak and butter until it pulls away from the pot in silky, glossy strands.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: shallow earthenware bowl
Garnishes: kajmak, melted butter
Accompaniments: fresh bread, yogurt
Instructions
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1
Bring water and milk to a boil in a heavy pot.
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2
Gradually whisk in cornmeal, stirring constantly to prevent lumps.
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3
Reduce heat to low and cook 15 min, stirring frequently.
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4
Add kajmak and butter in pieces, stirring vigorously until fully incorporated and glossy.
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5
Continue cooking 10 min until the mixture pulls away from the sides of the pot.
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6
Serve immediately, mounded on a plate with extra kajmak on top.
Did You Know?
Montenegrin shepherds judged cicvara quality by whether a wooden spoon could stand upright in the finished dish.
Chef's Notes
Equipment Tips
- heavy pot
- wooden spoon
Garnishing
kajmak, melted butter
Accompaniments
fresh bread, yogurt
The Story Behind Cicvara
Cicvara is a pastoral Montenegrin staple that sustained highland shepherds through harsh winters. Made from simple pantry ingredients enriched with dairy from mountain flocks, it represents the essence of Montenegrin mountain cuisine where every calorie counted.
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