A thick, comforting cornmeal porridge stirred with butter and topped with crumbled white cheese, a mountain shepherd's staple.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep clay bowl
Garnishes: crumbled sirene, butter pat
Accompaniments: yogurt, pickled peppers
Instructions
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1
Bring salted water to a boil.
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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 20-25 min, stirring frequently.
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4
Stir in butter until melted and incorporated.
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5
Serve topped with crumbled cheese and a dollop of yogurt.
Did You Know?
Mountain shepherds in western Macedonia survived entire winters on kachamak, making it from just cornmeal, water, and whatever cheese they had.
Chef's Notes
Equipment Tips
- heavy pot
- wooden spoon
Garnishing
crumbled sirene, butter pat
Accompaniments
yogurt, pickled peppers
The Story Behind Kachamak
Kachamak is the Macedonian cousin of Italian polenta, brought to the Balkans when corn arrived from the New World. It became the quintessential food of mountain communities, where its simplicity and warmth made it a survival staple.
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