Entree: Montenegro – Northern Culinary Region – Cicvara (Creamy traditional Montenegrin cornmeal and cheese porridge)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 30 min

Total 40 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

4 tbsp (60 g) unsalted butter
2 tbsp (30 g) lard or rendered fat (optional)
1 cup (150 g) coarse cornmeal (polenta-style)
4 cups (960 ml) liquid total — 3 cups (720 ml) water + 1 cup (240 ml) whole milk
7 7/8 oz (225 g) grated aged white cheese (Kačkavalj retained as the named cheese; use provolone as a clearly labelled practical catalog proxy for the estimate)
4 oz (115 g) kajmak or thick clotted cream (or mascarpone)
1 tsp (5 g) fine salt, or to taste
1/2 tsp (1 g) freshly ground black pepper
Extra butter or a drizzle of olive oil for serving (optional)

Show original ingredient measurements

4 tbsp (60 g) unsalted butter
2 tbsp (30 g) lard or rendered fat (optional)
1 cup (150 g) coarse cornmeal (polenta-style)
4 cups (960 ml) liquid total — 3 cups (720 ml) water + 1 cup (240 ml) whole milk
225 g grated aged white cheese (Kačkavalj retained as the named cheese; use provolone as a clearly labelled practical catalog proxy for the estimate)
4 oz (115 g) kajmak or thick clotted cream (or mascarpone)
1 tsp (5 g) fine salt, or to taste
1/2 tsp (1 g) freshly ground black pepper
Extra butter or a drizzle of olive oil for serving (optional)

Instructions

1. In a heavy-bottomed saucepan or Dutch oven, melt the butter with the lard over medium heat until foaming.
2. Reduce heat to low and slowly whisk in the cornmeal to coat the grains in fat, toasting 1–2 minutes until fragrant but not browned.
3. Gradually add the water and milk mixture in a steady stream, whisking constantly to prevent lumps.
4. Increase heat slightly and bring to a gentle simmer, then reduce to low. Cook, stirring frequently and scraping the bottom, for 25–35 minutes until the cornmeal is tender and very creamy. Add more hot water or milk a few tablespoons at a time if it becomes too stiff.
5. Stir in the grated cheese and kajmak in stages, allowing each addition to melt fully and create a silky texture. Season with salt and pepper, tasting and adjusting.
6. Continue to cook 2–3 minutes more until the mixture is cohesive and slightly stringy from the cheese. Remove from heat.
7. Spoon into a warmed shallow bowl, top with an extra pat of butter or a drizzle of olive oil if desired, and serve hot alongside crusty bread or smoked meats typical of the region.