Ingredients with Measurements:
- 2 cups of cornmeal
- 4 cups of water
- 1 teaspoon of salt
- 2 tablespoons of butter
- 4 medium-sized tomatoes, diced
- 1 onion, chopped
- 2 cloves of garlic, minced
- 1 tablespoon of olive oil
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Wooden spoon
- Cutting board
- Knife
- Skillet
Step-by-step instructions:
1. In a large pot, bring 4 cups of water to a boil. Add 1 teaspoon of salt.
2. Gradually add 2 cups of cornmeal to the boiling water, stirring constantly with a wooden spoon to prevent lumps from forming.
3. Reduce heat to low and continue stirring the mixture for about 20-25 minutes until it thickens and pulls away from the sides of the pot.
4. Remove from heat and add 2 tablespoons of butter. Stir until the butter is melted and well incorporated.
5. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add chopped onion and minced garlic. Cook until the onion is translucent.
6. Add diced tomatoes to the skillet and cook for about 5-7 minutes until the tomatoes are soft and juicy.
7. Season the tomato mixture with salt and pepper to taste.
8. Serve the kačamak hot, topped with the tomato mixture.
Time:
Preparation time: 10 minutes
Cooking time: 30-35 minutes
Temperature:
Cooking temperature: Low heat
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories per serving: 364
Fat: 11g
Carbohydrates: 61g
Protein: 8g
Sodium: 622mg
Sugar: 5g
Substitutions for ingredients:
- Cornmeal can be substituted with polenta or grits.
- Butter can be substituted with margarine or vegetable oil.
- Olive oil can be substituted with any other cooking oil.
Variations:
- Add crumbled feta cheese on top of the tomato mixture for a tangy flavor.
- Add cooked sausage or bacon to the tomato mixture for a meaty version.
- Add chopped fresh herbs such as parsley or basil to the tomato mixture for a fresh taste.
Tips and tricks:
- Use a wooden spoon to stir the kačamak to prevent it from sticking to the pot.
- Add more water if the kačamak is too thick.
- Use ripe and juicy tomatoes for the tomato mixture.
Storage instructions:
Store leftover kačamak and tomato mixture separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the kačamak in the microwave or on the stovetop with a little bit of water to loosen it up. Reheat the tomato mixture in a skillet over medium heat.
Presentation ideas:
Serve the kačamak in individual bowls topped with the tomato mixture. Garnish with fresh herbs.
Garnishes:
Fresh herbs such as parsley or basil.
Pairings:
This dish pairs well with grilled meats or roasted vegetables.
Suggested side dishes:
- Grilled vegetables
- Roasted potatoes
- Green salad
Troubleshooting advice:
- If the kačamak is too thick, add more water and stir until it reaches the desired consistency.
- If the kačamak is too thin, cook it for a few more minutes until it thickens.
Food safety advice:
- Make sure to cook the kačamak and tomato mixture thoroughly to prevent any foodborne illnesses.
- Store leftovers in the refrigerator and consume within 3 days.
Food history:
Kačamak is a traditional Balkan dish made from cornmeal. It is a staple food in many Balkan countries, including Serbia, Montenegro, and North Macedonia.
Flavor profiles:
The kačamak has a creamy and slightly grainy texture with a mild corn flavor. The tomato mixture is juicy and slightly sweet with a tangy flavor.
Serving suggestions:
Serve the kačamak with tomato mixture as a main dish for lunch or dinner. It can also be served as a side dish.
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Region: Balkan