Montenegrin Cheese Cornmeal Porridge (Cicvara / Gotovac)
Цицвара (готовац) Cicvara (gotovac)Say it: TSEE-tsvah-rah (GOH-toh-vahts)
In the highlands of northern Montenegro, especially near Durmitor, cicvara is the dish that appears when something rich and comforting is called for. Fine cornmeal is simmered with milk and young kajmak until it turns glossy and spoonable, with a flavor that is creamy, lightly sweet, and savory at once. It has long been a holiday dish and a way to honor a guest, and it still works as either a warming breakfast or a substantial main course. A little honey or an extra spoonful of kajmak is all it needs at the table. The practical hook: keep the heat low and stir steadily, and the porridge comes together in about 20 minutes.
Montenegrin Cheese Cornmeal Porridge (Cicvara / Gotovac)
Цицвара (готовац), Cicvara (gotovac)
Pronounced TSEE-tsvah-rah (GOH-toh-vahts)
- Serves
- 4
- Prep
- 5 min
- Cook
- 20 min
- Total
- 25 min
- Level
- Easy
Also nut-free and egg-free.
Allergens: contains milk. Check labels on packaged ingredients.
Ingredients
Amounts are scaled. Cooking times and pan sizes stay the same.
For serving (optional)
Method
Put the water and whole milk into a medium saucepan with a heavy base and set it over medium heat. Heat until small bubbles just begin to rise at the edge; do not let it boil hard.
Add the kajmak and whisk steadily until it has melted completely and the liquid looks smooth. This takes about 2 to 3 minutes; then lower the heat.
With one hand, trickle the cornmeal into the pan in a thin, even stream while whisking with the other. Keep the whisk moving so no dry pockets or lumps form.
Cook on low heat, stirring with a wooden spoon or whisk almost without pause. After 10 to 15 minutes the cicvara should be thick, glossy, and creamy, like soft polenta, and it will start to leave the sides of the pan.
Taste before adding salt. Season only if the kajmak was unsalted or only lightly salted. Take the pan off the heat and let it sit for 1 to 2 minutes.
Spoon it hot into shallow bowls. If you like, add a small spoonful of kajmak on top and drizzle with honey.
Regional variant: Sweet cicvara (slatka cicvara)
After the porridge has thickened, stir in 2 to 3 tablespoons of honey and let it cook for 1 minute longer. Use only a pinch of added salt. This breakfast style is a favorite with children and is complete without anything else on the side.
Cook's notes
- Once the cornmeal is in, stay with the pan and keep stirring; it can catch on the bottom or turn lumpy if ignored.
- If the kajmak already tastes salty, wait until the end to add salt, then taste and adjust.
- Fine cornmeal gives the smoothest result. With a coarser grind, allow extra cooking time and loosen with a little more milk or water if needed.
Serve with
Bring it to the table hot, with boiled potatoes alongside and a little honey drizzled over the top. A glass of cold drinking yogurt makes a good accompaniment.
Make ahead and storage
This is at its best straight from the pot. If there are leftovers, keep them covered in the fridge for up to 2 days and warm them slowly with a splash of milk; the porridge will set up firmer the second time.
