Serbian Polenta

Serbian polenta in a bowl with sour cream and crumbled feta.

5 from 2 votes

Serbian Polenta - Kačamak

Kačamak, or Serbian polenta, is a creamy, comforting Balkan dish made from cornmeal. It can be enjoyed savory with kajmak, feta, and sour cream or sweet with warm milk and sugar. Whether served as breakfast, a side, or a light meal, it brings a taste of tradition to every bite.

Prep Time2

Cook Time13

Total Time15

Course: Breakfast

Cuisine: Serbian

Servings: servings

Calories: 223kcal

Author: Nataša

Equipment

Small pot
Wire whisk

Ingredients

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.

Nutrition