Kachamak with Cheese
A thick Bulgarian kachamak made from cornmeal, butter, salted white cheese and fragrant paprika — a simple, hearty dish with Balkan character.
Ingredients
- corn flour250 g
- water800 ml
- butter80 g
- bryndza200 g
- sweet paprika1 tsp
- salt1 to taste
Instructions
Measure out 800 ml of water: pour 400 ml into a bowl and stir in 250 g cornmeal until you get a smooth, lump-free slurry.
Bring the remaining 400 ml of water to a boil in a heavy-bottomed pot, add 40 g butter and salt to taste.
Whisking constantly, gradually pour the cornmeal mixture into the boiling water.
Cook over low heat for 20–25 minutes, stirring often with a wooden spoon, until the kachamak thickens and starts to pull away from the sides of the pot.
Melt the remaining butter in a small skillet over low heat, add the sweet paprika and warm through for 20–30 seconds, taking care not to let it scorch.
Divide the hot kachamak among plates, sprinkle with crumbled brine cheese and drizzle with the paprika butter.
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