Kacamak (polenta)
White potato is cooked until it is completely cooked.
When it is cooked the water is not drained but instead we add into that water
wheat flour so that it absorbs the water and we are cooking that mixture until
the flour is cooked. Then you remove the mixture from the stove, and you add
the already prepared fat (dairy product). Fat is made of a little bit of
butterfat, as fatty as possible cheese and kajmak. When we put in the fat then
with a tenderizer we are smashing the potato until you get an assimilated mass.
Kacamak is served with sour milk (yogurt) or
sauerkraut.
Kacamak - Fatty porridge (Smocani kacamak)
Recipe:
1 kilogram (2 pounds) of peeled potatoes cooked in
salty water–add as much salt as you like.
When the potatoes are almost cooked, add 3–4 handfuls
of wheat or maize flour and continue cooking. When you add flour into the pot,
make a hole in the middle of the potatoes with a tucanj or kacamaš (a specially
designed big wooden spoon with a flat and wide lower part used for mashing
kacamak: a mushy meal made of wheat, buckwheat, barley, or corn flour served
with cheese and sour milk) and cook it for about 30 to 40 minutes at a
medium-high heat.
When cooked, pour the remaining water out, remove the
pot from the burner and begin mashing the mixture with a kacamaš, taking the
pot back to the burner from time to time until the potatoes are completely
mashed. In another pot, melt 3–4 spoons of skorup (cream) and grate some
cheese. Best not to melt, so that the grated cheese can be sprinkled over the
kacamak. Now, pour the skorup over the hot mush and stir. When the mixture
is well stirred, the kacamak is ready to be served.
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