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Smočani kačamak – potatoes with cornmeal, cheese and kajmak
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Source: https://recipheon.com/en/recipes/main-dishes/smocani-kacamak-potatoes-with-cornmeal-cheese-and-kajmak
About this recipe
Smočani kačamak is a hearty dish from Montenegro's mountain cooking: potatoes cook with flour, then are worked vigorously into a thick, even mash. There are wheat and corn versions; this one uses only finely ground cornmeal. Its distinctive finish comes from full-fat white cheese and salty Balkan kajmak, a rich dairy product. In an ordinary kitchen, a sturdy masher and strong spoon can replace the traditional wooden kačamar. The finished kačamak should be soft, dense and creamy, not crumbly. Serve it immediately after combining with the dairy mixture, while it is easiest to spoon out.
Ingredients
For 4 servings
800 g floury potatoes, raw and peeled
250 g finely ground cornmeal that requires cooking, not instant
150 g salty Balkan dairy kajmak, not caramel spread
200 g full-fat soft white Balkan cheese in brine, such as Pljevaljski, weighed after draining
1600 g water: 1400 g for cooking and up to 200 g hot reserve
up to 4 g salt: 2 g for cooking and up to 2 g for seasoning
Steps
Cut the peeled potatoes into pieces about 3–4 cm across. Have ready a heavy-bottomed pot holding about 4–5 L, a strong wooden spoon and a masher. Crumble the cheese. Keep the weighed kajmak and cheese close at hand, and separately heat the 200 g water reserved for topping up.
Cover the potatoes in the pot with 1400 g water and add 2 g salt. Bring to a boil, then simmer gently for about 15–20 minutes until the potatoes are almost tender. Do not pour off the liquid yet: the cornmeal will cook in the same water.
Pour the cornmeal over the potatoes and hot water to form a mound. Do not stir yet. Use the handle of the wooden spoon to make a hole through the center down to the liquid, allowing water and steam to pass through.
AI-generated Cook over low heat with the lid partly ajar for about 35–45 minutes, without stirring. The liquid should bubble gently through the hole and around the cornmeal. If it starts running low, add some hot reserve water around the edge before the bottom dries out. The cornmeal should be cooked and moist throughout, without dry, raw patches; extend the cooking if needed. Leave any unused reserve water out of the dish.
Take the pot off the heat. If any free liquid remains, carefully ladle it into a jug and keep it briefly. Mash the potatoes and cornmeal thoroughly with the masher, then work vigorously with the strong spoon for about 5–8 minutes. Return to very low heat if needed. You should have a thick, soft mixture without potato or cornmeal lumps. Only if it is too stiff, add the reserved liquid a spoonful at a time; leave any unused remainder out of the dish.
AI-generated Combine all the kajmak and the crumbled cheese in a separate saucepan. Warm over low heat for about 2–4 minutes, stirring, until the kajmak melts and the cheese softens. Do not bring to a vigorous boil. Depending on the cheese, small soft pieces may remain.
Transfer all the warm cheese and kajmak mixture, including the released fat, to the worked kačamak. Stir and fold with the strong spoon over very low heat for about 1–2 minutes until combined. Taste and only if needed add some of the remaining 2 g salt; leave unused salt out of the dish.
AI-generated Spoon the hot kačamak among four plates or bowls. Serve immediately: it should be thick, soft and lightly creamy from the cheese and kajmak. All the prepared dairy ingredients are already in the dish.
Estimated nutrition
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