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Kačamak (Serbia)

An authentic recipe for traditional Serbian Kačamak, highlighting its thick texture and rich toppings of cheese and kajmak.

Level Easy Prep 5 min Cook 20 min Servings 4 Score 4.8/10

Ready in

25 min

Makes 4 servings

Prep 5m

Cook 20m

Level Easy

About this recipe

An authentic recipe for traditional Serbian Kačamak, highlighting its thick texture and rich toppings of cheese and kajmak.

Traditional Serbian cornmeal porridge finished with rich white cheese and kajmak.

Ingredients

Servings

Units

Main

2 cups yellow cornmeal (medium or fine grind)
4 cups water
1 tsp salt (to taste)

Toppings

1 cup white cheese (crumbled feta or Serbian sirenje)
4 tbsp kajmak (traditional Balkan clotted cream)
2 tbsp butter or bacon fat (for finishing)

Equipment

Heavy-bottomed pot Prevents cornmeal from burning
Wooden spoon or kačamak stick For vigorous stirring

Instructions

Bring the water and salt to a boil in a heavy-bottomed pot.
Reduce the heat to medium-low and slowly pour in the cornmeal while stirring constantly with a wooden spoon or a special wooden stick to prevent lumps.
Simmer on low heat, stirring frequently, for about 15-20 minutes until the cornmeal is thoroughly cooked and thick.
15 min
Remove from heat and beat vigorously until smooth.
Serve hot, generously topped with crumbled white cheese, kajmak, and a drizzle of melted butter or bacon fat.

Nutrition

Calories 290

Protein 8g

Carbs 38g

Fat 12g

Fiber 3g

Sugar 2g

Sodium 520mg

Serving Size 1 serving

Cooking Timeline

Prep 5 min

Cook 20 min

Total 25 min

Recipe Scorecard

Overall 9.1 /10

Expert 4.8 95% conf.

Taste 9.5
Presentation 9.0
Nutrition 7.5
Value 9.5
Instructions 9.2
Ingredients 9.5
Time Accuracy 9.0
Difficulty 8.5
Would Make Again 9.2

Expert Review

Reviewed by FindEdition Kitchen

Verdict

A deeply comforting, soul-warming Balkan classic that turns simple cornmeal into a rich feast.

Pros

Simple pantry ingredients
Incredibly comforting
Rich authentic flavor

Cons

Requires constant stirring to avoid lumps

Overview

Traditional Serbian cornmeal porridge finished with rich white cheese and kajmak.

AI Insights

Summary

An authentic recipe for traditional Serbian Kačamak, highlighting its thick texture and rich toppings of cheese and kajmak.

Tips

Pour the cornmeal in a slow, steady stream while whisking or stirring to avoid lumps
Use authentic Balkan kajmak for the closest flavor profile to traditional recipes
Serve immediately while piping hot so the cheese melts into the warm porridge

Substitutions

Kajmak → Mascarpone mixed with a little sour cream
White cheese → Crumbled feta cheese

Storage

Best enjoyed immediately. Leftovers can be refrigerated for up to 2 days and reheated with a splash of milk or water.

Pairing

A glass of cold yogurt or sour milk (kiselo mleko)
Fresh cucumber salad

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FAQ

What is the difference between polenta and kačamak?

While both are made from cornmeal, kačamak is traditionally beaten into a very thick, dense consistency and heavily enriched with local dairy like cheese and kajmak.

Can I add meat to kačamak?

Yes, crispy bacon bits (čvarci or slanina) are a very popular traditional addition.