Thick, golden cornmeal polenta served with lashings of kajmak and crumbled cheese — Montenegro's mountain-style answer to Italian polenta.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: wooden cutting board
Garnishes: kajmak, crumbled cheese
Accompaniments: yogurt, pickled vegetables
Instructions
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1
Bring salted water to a rolling boil in a heavy pot.
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2
Slowly pour in cornmeal in a thin stream, whisking constantly.
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3
Reduce heat to low and cook 25-30 min, stirring frequently with a wooden spoon.
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4
When polenta is thick and pulls from the sides, stir in butter.
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5
Turn out onto a board, top with kajmak and crumbled cheese.
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6
Slice with a string or knife and serve warm.
Did You Know?
In old Montenegro, palenta was cut with a thread rather than a knife — a tradition still practiced in mountain villages today.
Chef's Notes
Equipment Tips
- heavy pot
- wooden spoon
- cutting board
Garnishing
kajmak, crumbled cheese
Accompaniments
yogurt, pickled vegetables
The Story Behind Palenta
Cornmeal arrived in Montenegro through Venetian trade routes in the 18th century and quickly became a highland staple. Montenegrin palenta is coarser and denser than its Italian cousin, reflecting the heartier appetites of mountain life. Paired with local dairy, it became inseparable from Montenegrin identity.
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