Montenegrin Mountain Cornmeal and Potato Mash (Kačamak)

Name: Montenegrin Mountain Cornmeal and Potato Mash (Kačamak)
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: Montenegro
Ingredients: 2 lb (900 g) starchy potatoes (like Russet or Yukon Gold), peeled and cut into 2-inch (5 cm) chunks; 4 cups (960 ml) water, plus more as needed; 1 tsp fine sea salt, plus more to taste; 1 1/2 cups (240 g) fine or medium stone-ground white cornmeal (or yellow cornmeal); 2 tbsp (30 g) unsalted butter, optional (omit for traditional fasting version); 1 cup (240 g) kajmak or clotted cream, at room temperature; 7 oz (200 g) young fresh cow's cheese (such as farmer cheese or mild feta), crumbled

Kačamak Say it: KAH-chah-mahk

By the Passport Plate editors. Published November 8, 2026.

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Kačamak is a warm, filling dish that fits cold-weather meals and hearty mountain lunches. It tastes soft and spoonable, with a mild cornmeal flavor, a little sweetness from the potatoes, and a creamy, tangy finish from kajmak and young cheese. A useful cooking note: save the potato water, add the cornmeal gradually, and beat the mash at the end; those three moves give it the smooth, elastic body that sets it apart.

Montenegrin Mountain Cornmeal and Potato Mash (Kačamak)

Kačamak

Pronounced KAH-chah-mahk

Serves: 6
Prep: 20 min
Cook: 50 min
Total: 1 hr 10 min
Level: Medium

Also nut-free and egg-free.

Allergens: contains milk. Check labels on packaged ingredients.

Ingredients

6 servings

For the mash

2 lb (900 g)900 g (2 lb) starchy potatoes (like Russet or Yukon Gold), peeled and cut into 2-inch (5 cm) chunks
4 cups (960 ml)960 ml (4 cups) water, plus more as needed
1 tsp fine sea salt, plus more to taste
1 1/2 cups (240 g)240 g (1 1/2 cups) fine or medium stone-ground white cornmeal (or yellow cornmeal)
2 tbsp (30 g)30 g (2 tbsp) unsalted butter, optional (omit for traditional fasting version)

For serving

1 cup (240 g)240 g (1 cup) kajmak or clotted cream, at room temperature
7 oz (200 g)200 g (7 oz) young fresh cow's cheese (such as farmer cheese or mild feta), crumbled

Method

Place the potatoes in a large heavy-bottomed pot with 4 cups (960 ml) water and 1 tsp salt. Heat to a boil, then lower to medium and cook uncovered until a fork slides in easily, about 15 minutes. Leave the cooking liquid in the pot; it supplies starch for the mash.
Use a potato masher in the same pot to crush the potatoes until mostly smooth, leaving some small lumps. At this point it resembles a loose potato purée.
With the potato mixture still hot, add the cornmeal in a thin, even stream while stirring constantly with a wooden spoon so no lumps form. Should it get too stiff, stir in hot water a few tablespoons at a time.
Turn the heat to low. Continue cooking, stirring and scraping the pot bottom often, until the cornmeal is cooked through and the mash is thick and starts to come away from the sides, about 25–35 minutes. It should stay very thick yet spoonable.
Take the pot off the heat. Beat the mixture energetically with the wooden spoon or a sturdy whisk for 5–8 minutes, until smoother and a little glossy. Stir in the butter if using until melted. Season with more salt to taste.
Spoon the hot kačamak onto a wooden board or into shallow bowls. Use the back of a spoon to make a hollow in the middle or swirl the surface. Add plenty of kajmak and crumbled young cheese. Bring to the table right away while hot.

Regional variant: Lenten kačamak (posni kačamak)

Leave out the butter, kajmak, and cheese. Cook and beat the plain potato-cornmeal mash, then serve it in bowls with several spoonfuls of sauerkraut brine (rasol) and a sprinkle of hot paprika or red pepper flakes. This is the fasting form eaten during Orthodox fasts.

Cook's notes

White stone-ground cornmeal gives the pale look associated with mountain-style versions; yellow stone-ground cornmeal works too, but instant polenta will make a different texture.
The final beating matters: extra strokes make kačamak smoother and more elastic than plain polenta, so plan on at least 5 minutes.
A heavy pot and a flat-edged wooden spoon help prevent scorching; scrape the base and corners regularly as it cooks.

Serve with

Pair with cold soured milk or yogurt, pickled hot peppers, and a simple cucumber or tomato salad.

Make ahead and storage

Keep leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a pan over low heat with a splash of milk or water, stirring until creamy.

Montenegrin Mountain Cornmeal and Potato Mash (Kačamak)