MEMORIES OF MACEDONIA ~ KACHAMAK (Polenta dish)

cornmeal

🥗Healthier: quinoa flour

💰Cheaper: polenta

Quinoa flour adds protein while polenta can be more economical.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is healthier, while margarine is often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast is a dairy-free option, while processed cheese is budget-friendly.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt offers more protein, while sour cream is often cheaper.

Welcome to the kitchen countertop to make kachamak.

Start with 2 cups of cornmeal (penta).

Have 5 cups of water with 1 tablespoon of salt boiling.

Once boiling, gradually add the cornmeal while stirring to avoid lumps.

Continue stirring constantly until it thickens and pulls away from the sides of the pot, about 10-15 minutes.

Turn the heat down and melt 125 g of butter on low heat.

Crumble in about half a cup of feta cheese into the melted butter, reserving the rest.

Add a couple of tablespoons of the butter and feta mixture into the cornmeal mixture, which should be thick and dough-like.

Divide the cornmeal mixture into two parts and layer it in a casserole dish.

Spread the remaining butter and feta mixture over the first layer, then add half of the remaining feta cheese.

Continue layering until all the cornmeal mixture is used, topping with the remaining butter and feta mixture.

Sprinkle crumbled feta on top of the last layer.

Optionally, top with diced tomato or roasted red pepper.

Serve with a dollop of yogurt or a cold yogurt drink.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens