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
- 2 tbsp of butter
- 1 lb of mushrooms, sliced
- 1 onion, diced
- 2 cloves of garlic, minced
- 2 tbsp of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Skillet
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil. Add 1 tsp of salt.
2. Slowly add 2 cups of cornmeal while stirring constantly with a wooden spoon. Keep stirring until the mixture thickens and starts to pull away from the sides of the pot.
3. Reduce the heat to low and continue to stir for another 10 minutes until the mixture becomes smooth and creamy.
4. Add 1/2 cup of milk, 1/2 cup of sour cream, and 2 tbsp of butter to the pot. Stir until well combined.
5. In a skillet, heat 2 tbsp of olive oil over medium heat. Add 1 diced onion and 2 minced garlic cloves. Cook until the onion becomes translucent.
6. Add 1 lb of sliced mushrooms to the skillet. Cook until the mushrooms become tender and release their juices.
7. Season the mushrooms with salt and pepper to taste.
8. Serve the kačamak in bowls and top with the sautéed mushrooms.
Time:
Preparation time: 10 minutes
Cooking time: 30 minutes
Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 350
Fat: 12g
Carbohydrates: 55g
Protein: 8g
Sodium: 450mg
Sugar: 3g
Substitutions for ingredients:
- Cornmeal can be substituted with polenta or semolina.
- Milk can be substituted with almond milk or soy milk.
- Sour cream can be substituted with plain Greek yogurt.
- Butter can be substituted with olive oil or coconut oil.
- Mushrooms can be substituted with any other type of mushroom.
Variations:
- Add cooked bacon or sausage to the sautéed mushrooms for extra flavor.
- Top the kačamak with grated cheese or chopped fresh herbs.
Tips and tricks:
- Stir the cornmeal constantly to prevent lumps from forming.
- Use a wooden spoon to stir the kačamak to prevent it from sticking to the pot.
- Add more water or milk if the mixture becomes too thick.
Storage instructions:
Store the kačamak and mushrooms separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kačamak and mushrooms separately in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve the kačamak in individual bowls and top with the sautéed mushrooms. Garnish with chopped fresh herbs or grated cheese.
Garnishes:
Chopped fresh herbs or grated cheese.
Pairings:
Serve with a side salad or roasted vegetables.
Suggested side dishes:
Roasted vegetables or a side salad.
Troubleshooting advice:
- If the kačamak becomes too thick, add more water or milk to thin it out.
- If the mushrooms become too dry, add more olive oil or butter to the skillet.
Food safety advice:
Make sure to cook the mushrooms thoroughly to prevent foodborne illness.
Food history:
Kačamak is a traditional dish from the Balkans, particularly popular in Serbia, Montenegro, and Bosnia and Herzegovina. It is a type of porridge made from cornmeal and often served with cheese or meat.
Flavor profiles:
The kačamak is creamy and slightly sweet, while the mushrooms are savory and earthy.
Serving suggestions:
Serve the kačamak and mushrooms hot as a main dish for lunch or dinner.
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Region: Balkan