~536 cal · 20g protein · 48g carbs · 30g fat (estimated, per serving)
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Glossy whipped cornmeal and cheese in a pot with melted butter
🇲🇪 Cetinje
In the black mountains of Montenegro, kačamak is highland survival food turned delicacy: cornmeal and potato boiled together, then beaten hard with fresh cheese and kaymak until it pulls into glossy, elastic ribbons. It is the shepherd's dish of Cetinje, eaten straight from the pot with a spoon.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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1 lb potatoes, peeled and cubed
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1 cup coarse cornmeal
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1 cup + 1/2 cup young cheese and kaymak (clotted cream)
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3 tbsp butter, melted
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1 tsp salt
Instructions
1
Boil the potatoes in salted water until soft, keeping the water.
2
Rain the cornmeal into the pot with the potatoes and their water and cook 20 minutes, stirring, until very thick.
3
Mash the potatoes into the cornmeal, then beat in the cheese and kaymak (or plant versions) with a wooden spoon.
4
Keep beating over low heat until the mixture turns glossy and stretchy.
5
Pour the melted butter (or oil) over the top and serve straight from the pan.
Cetinje highland tradition.
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🌏 While it simmers — know your destination
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Cetinje. The old royal capital under the black mountains.
🗺️
Montenegro. Black mountains rising over cheesy cornmeal kačamak.
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Europe. Village recipes guarded for generations.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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