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Bulgarian Baked Polenta or Cornmeal Porridge - Kachamak


Bulgarian Baked Polenta or Cornmeal Porridge - Kachamak

Bulgarian Polenta with Cheese (Kachamak)

© 2008 Barbara Rolek licensed to About.com, Inc.

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. Compare this with Romanian mamaliga.

Makes 4-6 servings Baked Bulgarian Polenta

Prep Time: 25 minutes

Cook Time: 30 minutes

Total Time: 55 minutes


  • 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


  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.
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  7. Baked Polenta Recipe - Recipe for Bulgarian Kachamak or Baked Polenta - Bulgarian Cornmeal Porridge Recipe

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