Dish

Smočani kačamak

Smočani kačamak is made by cooking cornmeal in water until it thickens and forms a porridge-like consistency. Grated cheese is then added and mixed in until melted. The mixture is then poured into a dish and allowed to cool. Once cooled, it is cut into slices and served with sour cream and bacon.

European cuisine› Mediterranean cuisine› Balkan cuisine

Porridge

Origins and history

Smočani kačamak has been a traditional dish in Montenegro for centuries. It was originally made from millet, but cornmeal became more popular in the 19th century. Smočani kačamak was a staple food for farmers and was often eaten as a main dish.

Dietary considerations

Vegetarian

Variations

Smočani kačamak can be made with different types of cheese, such as feta or goat cheese. It can also be made gluten-free by using cornmeal that is certified gluten-free.

Presentation and garnishing

Smočani kačamak can be presented in a variety of ways, such as in a stack or arranged in a circular pattern. It can be garnished with fresh herbs or chopped vegetables.