Kacamak

Bring the water, milk, and salt to a boil in a heavy-bottomed pot over medium-high heat. Watch carefully to prevent the milk from boiling over, stirring occasionally as the liquid heats up and begins forming small bubbles around the edges.

Reduce the heat to medium and add the cornmeal in a slow, steady stream while stirring constantly with a sturdy wooden spoon. Continue stirring vigorously to break up any lumps, maintaining a smooth and even consistency throughout the cooking process.

Cook the mixture for twenty to twenty-five minutes, stirring continuously in one direction. The kacamak will become very thick and begin pulling away from the sides of the pot, requiring considerable arm strength to keep stirring properly.

Add the butter to the hot cornmeal mixture and stir until completely melted and incorporated. The butter enriches the porridge and gives it a glossy, smooth finish that distinguishes kacamak from simpler cornmeal preparations across the Balkans.

Mound the hot kacamak onto a large wooden serving board or deep plate, shaping it into a dome with the back of a wet spoon. Make a well in the centre of the dome to hold the toppings and allow cream to pool attractively.

Top the steaming kacamak generously with spoonfuls of kajmak or clotted cream and crumbled white cheese. Serve immediately while very hot, allowing diners to break into the mound and mix the melting cream and cheese with the cornmeal at the table.