Ingredients with Measurements:
- 1 cup cornmeal
- 4 cups water
- 4 medium-sized potatoes, peeled and diced
- 1 teaspoon salt
- 1/2 cup milk
- 1/4 cup butter
Special equipment needed:
- Large pot
- Wooden spoon
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil.
2. Add diced potatoes and 1 teaspoon of salt to the pot and cook until the potatoes are tender.
3. Remove the potatoes from the pot and set them aside.
4. In the same pot, add 1 cup of cornmeal to the remaining water and stir continuously with a wooden spoon until the mixture thickens.
5. Add the cooked potatoes back into the pot and stir until they are evenly distributed.
6. Add 1/2 cup of milk and 1/4 cup of butter to the pot and stir until the mixture is smooth.
7. Cook the mixture on low heat for an additional 5 minutes, stirring occasionally.
8. Remove the pot from the heat and let it cool for a few minutes before serving.
Time:
Preparation time: 10 minutes
Cooking time: 25 minutes
5. Temperature:
Low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 270
Fat: 10g
Carbohydrates: 42g
Protein: 4g
Sodium: 490mg
Substitutions for ingredients:
- Cornmeal can be substituted with polenta or grits.
- Milk can be substituted with almond milk or soy milk.
- Butter can be substituted with margarine or olive oil.
Variations:
- Add chopped onions or garlic to the potatoes for extra flavor.
- Top with grated cheese or sour cream before serving.
- Add cooked bacon or sausage to the mixture for a heartier meal.
Tips and tricks:
- Stir the mixture continuously to prevent lumps from forming.
- Add more water or milk if the mixture is too thick.
- Adjust the salt to taste.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop with a splash of milk or water to prevent the mixture from drying out.
Presentation ideas:
Serve in a bowl with a sprinkle of chopped parsley or chives on top.
Garnishes:
Chopped parsley or chives.
Pairings:
Kačamak with Potatoes pairs well with grilled meats or roasted vegetables.
Suggested side dishes:
Serve with a side salad or crusty bread.
Troubleshooting advice:
If the mixture is too thick, add more water or milk. If it's too thin, cook it for a few more minutes until it thickens.
Food safety advice:
Make sure the potatoes are fully cooked before adding them to the cornmeal mixture.
Food history:
Kačamak is a traditional Balkan dish made with cornmeal and potatoes. It is a staple food in many countries in the region, including Serbia, Montenegro, and Bosnia and Herzegovina.
Flavor profiles:
Kačamak with Potatoes is a creamy and savory dish with a slightly nutty flavor from the cornmeal.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Balkan