Kačamak (Montenegrin Cornmeal and Potato Porridge)

Ingredients

• 1 lb potatoes, peeled and cut into chunks
• 1 cup coarse cornmeal
• 4 cups water
• 1 tsp salt
• 4 tbsp butter, melted
• 1/2 cup kajmak or clotted cream
• 1/2 cup crumbled feta cheese

Before you cook

• Peel and cut the potatoes into even chunks.
• Measure the cornmeal and set it near the stove.

Steps

1. Place the potatoes in a large pot with the water and salt.
2. Bring to a boil and cook the potatoes for 15 minutes, until very tender.
3. Mash the potatoes directly in their cooking water with a potato masher.
4. Sprinkle in the cornmeal in a thin stream while stirring constantly.
5. Cook over medium-low heat, stirring often, for 15 minutes, until thick and sticky.
6. Beat the mixture vigorously with a wooden spoon for 2 minutes until it turns smooth and elastic.
7. Spoon the porridge into a serving bowl, mounding it slightly.
8. Pour the melted butter over the top.
9. Dot the top with the kajmak and crumbled feta.
10. Serve warm, mixing the toppings in as you eat.