Bulgarian Baked Polenta or Cornmeal Porridge - Kachamak

By Barbara Rolek

Cornmeal is popular in Bulgaria, especially in breads or porridge, like kachamak. It can be served as a gruel or baked in the oven with cheeses, sliced and served as a main course or side dish. There are many variations, including this vegetarian one.

Makes 4-6 servings Baked Bulgarian Polenta

Prep Time: 25 minutes

Cook Time: 30 minutes

Ingredients:

• 1 cup coarse-ground cornmeal
• 4 cups water
• 4 tablespoons (1/2 stick) butter
• 1 1/2 cups Bulgarian feta or brinza cheese, drained and crumbled
• 1/2 cup grated kashkaval cheese

Preparation:

1. Bring water and a generous pinch of salt to boil. Slowly stir in the cornmeal. Bring back to a boil, cover, reduce heat and simmer for 25 minutes, stirring frequently.
   
   
2. Heat oven to 375 degrees. Stir butter, feta or brinza cheese into cooked cornemal and add salt and pepper to taste. Pour into a greased 8-inch springform pan. Bake 30 minutes or until firm.
   
   
3. Serve warm or at room temperature garnished with kashkaval cheese.

Source
http://easteuropeanfood.about.com/od/starches/r/Bulgarianpolent.htm