Kacamak
Kacamak is a comforting Slovenian dish, similar to a hearty polenta, traditionally made with cornmeal and potatoes. It has a smooth, creamy texture and is often served with rich toppings like cheese, sour cream, or a sprinkle of crispy bacon. It’s a perfect dish for cold weather, offering warmth and satisfaction.
Ingredients:
- 500g cornmeal
- 300g potatoes, peeled and diced
- 1 liter water
- Salt, to taste
- 100g butter
- 100g cheese (typically hard cheese like Tolminc or similar)
- Optional: sour cream, crispy bacon
How to cook:
- In a large pot, bring the water to a boil with a pinch of salt.
- Add the diced potatoes and cook until soft.
- Gradually stir in the cornmeal, reducing the heat to low, and cook while stirring constantly until the mixture thickens and becomes smooth (about 10-15 minutes).
- Stir in the butter and cheese until melted and fully combined.
- Serve hot, topped with sour cream or crispy bacon for extra flavor.
History :
Kacamak has deep roots in Slovenian cuisine, traditionally consumed as a hearty, filling meal for rural families. It dates back to the times when corn and potatoes were staple foods, especially in the mountainous regions of Slovenia. The dish was often made to stretch ingredients and provide warmth during long winters. Over time, it became a beloved comfort food, with variations depending on local ingredients and family traditions, often served with cheese, bacon, or sour cream to enhance its rich flavors.
