Kačamak, often referred to as Serbian polenta, is a creamy and comforting dish made from cornmeal. A staple in Balkan cuisine, this simple yet satisfying meal can be enjoyed in two delicious ways: savory, topped with rich kajmak, tangy feta, and velvety sour cream, or sweet, drizzled with warm milk and sugar for a cozy treat. Whether served as a hearty breakfast, a flavorful side, or a light meal, kačamak delivers a taste of tradition and home in every bite.
Kačamak is a time-honored dish that has been a staple in Serbian and Balkan cuisine for generations. It originated from rural communities where cornmeal was a staple ingredient because of its affordability and versatility. Traditionally, it was prepared in large pots over an open fire, slowly cooked to achieve a smooth, velvety texture. Often called Serbian polenta, kačamak varies slightly by region, with some versions adding potatoes for extra creaminess.
What makes kačamak recipe special is its adaptability. It can be enjoyed in its simplest form with butter or elevated with kajmak, sour cream, and cheese for a rich, savory experience. Alternatively, a sweet version with warm milk and sugar offers a comforting treat reminiscent of childhood. This dish embodies humble yet deeply satisfying home cooking, reflecting the warmth and resourcefulness of Balkan cuisine.
Some other delicious breakfast ideas to try are kuvani griz, Balkan rice pudding, tuna egg salad, cast iron quiche, Serbian cheese pie, avocado toast with balsamic glaze, ham and cheese puff pastry turnovers, Balkan savory French toast, or puff pastry garlic flatbread.
If you want lighter options, like salads, try Serbian shopska salad, green salad with radishes, or burrata salad with balsamic glaze.
Jump to:
Why You’ll Love This Recipe
- Comforting and Hearty: Serbian polenta is the ultimate comfort food, providing a warm, creamy, and satisfying texture that fills you up without being too heavy. Whether enjoyed as a hearty breakfast, a cozy side dish, or a simple yet nourishing meal, it offers a sense of warmth and tradition in every bite.
- Versatile Flavor Options: One of the best things about the kačamak recipe is its incredible versatility. It can be enjoyed as a savory dish topped with kajmak, feta, and sour cream, which melt into the warm polenta, creating a rich and indulgent taste. Alternatively, the sweet version with milk and sugar offers a subtle, comforting sweetness that feels like a cross between a porridge and a dessert.
- Rich in Tradition: This dish has been a staple in Serbian households for generations, passed down through families as a simple yet meaningful meal. It represents resourcefulness, using humble ingredients to create something delicious and nourishing. By making kačamak, you embrace a time-honored Balkan tradition and help keep culinary history alive.
- Easy and Affordable: With just a few pantry staples like cornmeal, water, and basic toppings, kačamak is quite budget-friendly. You won’t need any fancy tools or hard-to-find ingredients, making it accessible for home cooks at every skill level. It’s also a great way to use up leftover dairy products such as sour cream or feta.
- Naturally Gluten-Free: Since Serbian polenta is made from cornmeal, it’s an excellent choice for those with dietary restrictions. Unlike wheat-based porridges or bread, this dish allows individuals with gluten sensitivities or celiac disease to enjoy a traditional and satisfying meal without any modifications.
Ingredients
- Polenta: I used polenta from the European food store. However, if you can’t find those stores nearby, you can use fine-ground cornmeal or Bob’s Red Mill polenta, which are available in most grocery stores.
- Butter: Salted butter is the best! Just a couple tablespoons of salted butter will make this polenta smooth and velvety.
See recipe card for quantities.
Substitutions and Variations
- Cheese Variations: If you don’t have feta cheese, you can try using crumbled ricotta, cottage cheese, or even mild goat cheese. For those who prefer a stronger, more aged flavor, Parmesan or pecorino can add a savory, nutty depth to the dish. If you prefer to melt cheese, a handful of grated cheddar or Gouda stirred into the hot kačamak creates a creamy, indulgent experience.
- Butter instead of Kajmak: Kajmak is a unique dairy product, but if you can’t find it, a generous amount of butter can do the trick. Mixing butter with a little bit of sour cream or cream cheese can also help replicate its rich, tangy flavor and creamy texture. If you’re aiming for a more decadent taste, try whipping the butter with a pinch of salt before serving it over the kačamak.
- Vegan Version: Making kačamak vegan is easy! Replace dairy products with plant-based butter or margarine, swap out cheese for a cashew-based spread or nutritional yeast for a cheesy flavor, and try oat, almond, or coconut milk instead of milk for the sweet version to maintain that creamy consistency.
- Add Potatoes for Creaminess: A popular variation in certain regions of Serbia involves boiling and mashing potatoes before mixing them into the cornmeal. This not only makes the dish extra creamy and smooth, but it also adds a heartier texture, making it even more satisfying.
- Savory Add-Ons: To elevate the savory version, garnish it with garlic-infused olive oil, caramelized onions, or crispy bacon bits. These additions add additional flavor, texture, and richness, making kačamak even more indulgent.
How to Make Serbian Polenta
Step 1: In a small pot, add polenta to cold water.
Step 2: Whisk immediately to break up any clumps that may have formed. Place a pot over medium-high heat and stir occasionally.
Step 3: After about 8 minutes, when most of the water has evaporated and been incorporated into the polenta, reduce the heat to low. Otherwise, the polenta will bubble up and splash everywhere. Continue stirring often.
Step 4: Stir in salted butter to the polenta until it melts. Add salt to taste.
Step 5: Remove from heat and let sit for a few minutes.
Step 6: Stir before serving and add to individual bowls. Choose topics based on your preference and enjoy!
Pro Tip
Always add polenta to cold water to avoid clumps from forming.
Expert Tips and Tricks
- Begin with Cold Water to Prevent Lumps: A fantastic tip for achieving a silky-smooth texture is to whisk the cornmeal into cold water before heating it. This approach stops lumps from forming right from the start. Once mixed, gradually raise the heat while stirring continuously, allowing the mixture to thicken evenly. This reduces the risk of clumping and guarantees perfectly creamy polenta every time.
- Perfect Polenta-to-Water Ratio: For a creamy, lump-free texture, follow the 1:4 rule. That means 1 cup of polenta needs 4 cups of water. If you’re making just one serving, use ⅓ cup of polenta with 1 ⅓ cups of water for the perfect consistency every time.
- Stir Constantly for a Smooth Texture. One of the most important steps in making kačamak is gradually adding the cornmeal while whisking continuously. This prevents lumps from forming and ensures the mixture thickens evenly. If you add too much cornmeal at once, the dish may become grainy and uneven, so slow and steady wins the race!
- Use a Wooden Spoon for Authenticity: Traditionally, kačamak is stirred with a wooden spoon because it distributes heat evenly and helps maintain the right consistency. If you want to follow authentic preparation, using a wooden spoon enhances the texture and connects you to the traditional cooking method used for generations. Otherwise, you can use a wire whisk.
- Simmer Slowly for Best Results: Cooking Serbian polenta over low to medium heat allows the cornmeal to absorb the water completely and soften properly. If the heat is too high, the mixture may thicken too quickly, resulting in an uneven or grainy texture. Slow simmering creates a perfectly creamy consistency, giving the dish time to develop its comforting richness.
- Use a Whisk to Eliminate Clumps: If you notice clumps forming while cooking, don’t worry – a whisk is your best friend! Use it to break apart any lumps as soon as they appear. A few quick, strong strokes will help smooth out the texture and restore the creaminess of the kačamak. You can also add a splash of warm water or milk while whisking to loosen it up.
- Let It Rest Before Serving: Once the kačamak has finished cooking, allow it to sit for a few minutes before serving. This helps it thicken slightly, making it easier to scoop and serve. The resting period also enhances the flavors, ensuring that each bite is rich, warm, and perfectly balanced.
- Pair with the Right Toppings: Serbian polenta is best served warm, with a dollop of kajmak or butter immediately melting into it. If you’re making the savory version, consider layering the toppings, starting with kajmak, then adding crumbled feta, sour cream, or a drizzle of olive oil for a gourmet touch. For the sweet version, warm milk with a sprinkle of sugar or cinnamon will give it a delicate, comforting finish.
Recipe FAQs
Kačamak is very similar to polenta but is often thicker and creamier. It also has regional variations, sometimes incorporating potatoes.
Yes! It can be stored in the fridge for up to 3 days and reheated with a little water or milk to restore its creamy texture.
Absolutely! Substitute butter, sour cream, or a mix of both for a similar richness.
Fine or medium-ground cornmeal works best for a smooth, creamy texture. Coarse cornmeal will make it grainier.
While technically possible, freezing can change the texture and make it grainy. It’s best enjoyed fresh or refrigerated for a few days.
Other Breakfast Options
Looking for other recipes like this? Try these:
If you tried this Kačamak – Serbian Polenta or any other recipe on my website, please leave a 🌟 star rating and let me know how it goes in the 📝 comments below!
Recipe
Serbian Polenta – Kačamak
Equipment
- Small pot
- Wire whisk
Ingredients
Serbian Polenta
- ⅓ cup polenta
- 1 ⅓ cup water
- 2 tablespoon salted butter
- salt (per taste)
Optional Toppings
- 2 dollop sour cream
- 1 tablespoon crumbled feta
Instructions
- Combine polenta and water – In a small pot, whisk the polenta into cold water immediately to prevent clumps.
- Cook on medium-high heat – Place the pot over medium-high heat, stirring occasionally.
- Reduce heat when thickened – After about 8 minutes, once most of the water is absorbed and the polenta thickens, lower the heat to prevent bubbling and splashing. Stir frequently.
- Add butter and season – After a few minutes, stir in the salted butter until it is fully melted, then season with salt to taste.
- Let it rest – Remove from heat and let the polenta sit for a few minutes to thicken slightly.
- Serve and enjoy – Stir once more before serving, then divide into bowls. Top with your favorite ingredients and enjoy!
Notes
- Begin with Cold Water to Prevent Lumps: A fantastic tip for achieving a silky-smooth texture is to whisk the cornmeal into cold water before heating it. This approach stops lumps from forming right from the start. Once mixed, gradually raise the heat while stirring continuously, allowing the mixture to thicken evenly. This reduces the risk of clumping and guarantees perfectly creamy polenta every time.
- Perfect Polenta-to-Water Ratio: For a creamy, lump-free texture, follow the 1:4 rule. That means 1 cup of polenta needs 4 cups of water. If you’re making just one serving, use ⅓ cup of polenta with 1 ⅓ cups of water for the perfect consistency every time.
- Cheese Variations: If you don’t have feta cheese, try crumbled ricotta, cottage cheese, or even mild goat cheese. Parmesan or pecorino can add a savory, nutty depth to the dish for those who prefer a stronger, more aged flavor. If you prefer to melt cheese, a handful of grated cheddar or Gouda stirred into the hot kačamak creates a creamy, indulgent experience.
- Pair with the Right Toppings: Serbian polenta is best served warm, with a dollop of kajmak or butter immediately melting into it. If you’re making the savory version, consider layering the toppings, starting with kajmak, then adding crumbled feta, sour cream, or a drizzle of olive oil for a gourmet touch. For the sweet version, warm milk with a sprinkle of sugar or cinnamon will give it a delicate, comforting finish.
Leave a Reply