Ingredients with Measurements:
- 2 cups of cornmeal
- 4 cups of water
- 1 tsp of salt
- 1/2 cup of milk
- 1/2 cup of sour cream
- 8 slices of bacon
- 1 tbsp of butter
Special equipment needed:
- Large pot
- Wooden spoon
- Frying pan
- Paper towels
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil.
2. Add 1 tsp of salt to the boiling water.
3. Gradually add 2 cups of cornmeal to the boiling water, stirring constantly with a wooden spoon.
4. Reduce the heat to low and continue stirring until the mixture thickens and pulls away from the sides of the pot.
5. Add 1/2 cup of milk and 1/2 cup of sour cream to the pot and stir until well combined.
6. Cook the bacon in a frying pan until crispy. Remove from the pan and place on paper towels to drain excess oil.
7. In the same frying pan, melt 1 tbsp of butter.
8. Serve the kačamak in bowls and top with the crispy bacon and melted butter.
Time:
Preparation time: 5 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4 servings
Nutritional information:
Calories: 420
Fat: 20g
Carbohydrates: 45g
Protein: 14g
Substitutions for ingredients:
- Instead of bacon, you can use ham or sausage.
- Instead of sour cream, you can use plain yogurt.
Variations:
- Add grated cheese to the kačamak before serving.
- Add chopped green onions or chives as a garnish.
Tips and tricks:
- Stir the kačamak constantly to prevent lumps from forming.
- Use a wooden spoon to stir the kačamak to prevent scratching the pot.
- Serve the kačamak hot.
Storage instructions:
- Store leftover kačamak in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the kačamak in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve the kačamak in individual bowls.
- Garnish with chopped green onions or chives.
Garnishes:
- Chopped green onions or chives.
Pairings:
- Serve with a side salad or roasted vegetables.
Suggested side dishes:
- Side salad
- Roasted vegetables
Troubleshooting advice:
- If the kačamak is too thick, add more milk or water to thin it out.
- If the kačamak is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure the bacon is cooked to an internal temperature of 165°F to ensure it is safe to eat.
Food history:
- Kačamak is a traditional dish from the Balkans, particularly popular in Serbia, Montenegro, and North Macedonia.
Flavor profiles:
- Creamy, savory, and slightly tangy.
Serving suggestions:
- Serve the kačamak as a main dish for lunch or dinner.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: Balkan