Can I use coarse cornmeal for this recipe?
While fine cornmeal is traditional for kačamak, you can use coarse cornmeal, but it will require more liquid and a longer cooking time to become tender.
BREAKFAST
Bosnian Kačamak with Cheese and Sour Cream
This hearty Bosnian Kačamak is a comforting cornmeal porridge, traditionally served for breakfast or as a light meal. It's enriched with savory cheese and a dollop of cooling sour cream, offering a delightful contrast of textures and flavors.
HOW TO MAKE IT
Let's cook.
01
Bring 4 cups of water and 1 teaspoon of salt to a boil in a medium saucepan over high heat.
02
Once boiling, slowly whisk in 1 cup of fine cornmeal, ensuring no lumps form. Reduce heat to low.
03
Continue to stir frequently for 15-20 minutes, or until the cornmeal has thickened to a creamy porridge consistency and is cooked through.
04
Remove the saucepan from the heat. Stir in 1/2 cup of crumbled feta cheese until just combined.
05
Divide the kačamak into serving bowls. Top each serving with a generous dollop of 1/2 cup sour cream and drizzle with 2 tablespoons of melted butter before serving warm.
About This Recipe
This hearty Bosnian Kačamak is a comforting cornmeal porridge, traditionally served for breakfast or as a light meal. It's enriched with savory cheese and a dollop of cooling sour cream, offering a delightful contrast of textures and flavors.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For a richer flavor, you can use milk or a mix of milk and water instead of just water. Adjust the amount of salt to your preference, especially if using a salty cheese like feta.
Easy Substitutions
Instead of feta, you can use other crumbly, salty cheeses like goat cheese or a mild Balkan cheese. Greek yogurt can be used in place of sour cream for a tangier, lighter option. For a vegan version, use plant-based milk, vegan butter, and a dairy-free sour cream alternative.
Storage & Reheating
Store leftover kačamak in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop with a splash of water or milk to restore its creamy texture.
Serving Suggestions
Serve Bosnian Kačamak with a side of pickled vegetables, a sprinkle of paprika, or alongside a simple green salad for a complete meal. It also pairs wonderfully with a fried egg on top for an extra protein boost.
Common Mistakes
1. Not whisking the cornmeal slowly: This leads to lumpy kačamak. Always add cornmeal gradually while whisking. 2. Not cooking long enough: Undercooked cornmeal tastes raw and gritty. Ensure it cooks for at least 15 minutes on low heat. 3. Over-salting: Feta cheese is already salty, so taste before adding extra salt. 4. Not stirring frequently: This can cause the cornmeal to stick to the bottom of the pan and burn.
Frequently Asked Questions
What is the best way to prevent lumps?
The best way is to slowly sprinkle the cornmeal into boiling water while continuously whisking. You can also mix the cornmeal with a small amount of cold water first to create a slurry before adding it to the boiling water.
Can I make this ahead of time?
Yes, you can make kačamak ahead of time. It will thicken considerably as it cools. When reheating, add a little water or milk and stir over low heat until creamy again.
MORE TO KNOW
The key to a smooth kačamak is to add the cornmeal slowly while whisking constantly to prevent lumps. Cooking it over low heat for a sufficient time ensures the cornmeal is fully cooked and loses its raw taste, developing a pleasant, creamy texture. If the kačamak becomes too thick during cooking, you can add a small amount of hot water or milk to reach your desired consistency.
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