Kačamak
Polenta from Montenegro’s mountains, cooked with potato and lots of cheese and kajmak (clotted cream) until stretchy. Shepherds’ food for the cold, with a glass of yoghurt.
Ingredients
- 3 potatoes
- 250 g cornmeal
- 1 litre of water
- 200 g fresh cheese or feta
- 150 g kajmak (or thick soured cream with butter)
- Salt
- Yoghurt or kefir to go with it
How to make it at home
- Cook the potatoes in chunks in the salted water until tender.
- Roughly mash them in the same water.
- Sprinkle in the cornmeal, without stirring, and leave it to cook covered for 10 minutes.
- Stir vigorously with a wooden spoon, adding the cheese and kajmak, until stretchy (about 15 minutes).
- Serve hot with a glass of yoghurt.
The trick: Stirring hard is the key: it should pull into strings.