Kacamak Recipe- How to make Polenta Balkan Style - Irma’s Sofra

cornmeal

🥗Healthier: quinoa flour

💰Cheaper: polenta

Quinoa flour is gluten-free and nutritious, while polenta is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil provides healthy fats, while margarine can be more budget-friendly.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast offers a cheesy flavor without dairy, while processed cheese is usually cheaper.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt is lower in fat and high in protein, while plain yogurt is often less expensive.

Melt some butter in a saucepan.

Add sour cream to the melted butter and mix until blended, leaving some fat separate from the dairy.

Add 1/4 cup of feta cheese and salt to taste, then set the sauce aside.

Boil water in a pot and add salt and 1 tablespoon of butter.

Whisk the boiling water and slowly add in the cornmeal while whisking to avoid lumps.

Continue whisking until the mixture is smooth and well combined.

Cover the pot and let it sit for 2 to 4 minutes to thicken.

After 3 to 4 minutes, check the consistency of the polenta; it should be thick, not runny.

Spoon the thick polenta into a serving bowl.

Pour the sour cream, butter, and feta cheese mixture over the polenta.

Top with clotted cream or additional butter if clotted cream is unavailable.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens