A rich, golden porridge of cornmeal cooked with kajmak and butter until it becomes stretchy, creamy, and irresistibly savory.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: deep ceramic bowl
Garnishes: kajmak dollop, melted butter
Accompaniments: fresh bread, pickled vegetables
Instructions
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1
Bring water to a boil with salt in a heavy-bottomed 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, stirring, for 15 minutes until thick.
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4
Add kajmak and butter, stirring vigorously until melted and fully incorporated.
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5
Continue cooking and stirring for another 5-10 minutes until the porridge pulls away from the sides and becomes stretchy.
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6
Serve hot in bowls with extra kajmak on top.
Did You Know?
In Serbian mountain villages, cicvara is considered the ultimate comfort food — shepherds have eaten it for breakfast for centuries.
Chef's Notes
Equipment Tips
- heavy-bottomed pot
- wooden spoon
Garnishing
kajmak dollop, melted butter
Accompaniments
fresh bread, pickled vegetables
The Story Behind Cicvara
Cicvara predates the arrival of corn in Serbia, originally made with millet or wheat. When corn arrived in the 18th century, cornmeal became the preferred grain. This simple, nourishing dish sustained generations of Serbian shepherds and farmers in the mountainous regions of western Serbia.
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