Kachamak (from the Rhodope Mountins)
- by anna
- 29 May, 2015
Products:
200 gr of polenta
100 gr of flour/semolina
1 middle-seized potato
1 tea spoonful of salt
2-3 soup spoons of oil
1 litre of water (or a mixture of water and milk)
30 gr of butter (or marge)
300 gr of feta cheese (or cottage cheese)
Grated mature English cheese for the topping
Paprika to spread on top
Preparation:
Boil and peal the potato – cut in bits, if large. Reducing it further with a fork, leave to the side. Measure 1 litre, using the water, in which you boiled the potato, topped up with milk. Mix the polenta and semolina in the hot water with the oil and the salt. If you are using any fresh herbs, they need to go into the mixture now. Add the potato and boil the mixture for 10-12 minutes, while stirring. You will see it thickening. If necessary, use a food mixer to blend it all thoroughly. Add the crushed cheese (cottage cheese) and stir. Add any dry spices you like – winter savoury, mint, fennel, etc.
Prepare a tray, which needs to be wet and pour the mixture in it. Cover it with the grated mature cheese, the paprika and the cut bits of butter/marge.
Place in the oven or a short time (15-30 min) until the cheese and the butter are melted – possibly up to 10 minutes.
Serve clod, when it tightens and you can cut and lift it easily.
PS – I also add sunflower seeds, pumpkin seeds, dried mushrooms, chilli pepper etc. Feel free to customise the recipe! Different types of flour could also be used – currently I make it with a 100 grams of rice flower for instance!!