Montenegro

• 500 g cornmeal
• 1 liter water
• 300 ml milk
• 2 tbsp butter
• 150 g feta cheese (crumbled)
• 100 g sour cream
• Salt to taste
• Black pepper to taste
• Fresh parsley (optional, for garnish)

• Boil the water: In a large pot, bring the water to a boil and add a pinch of salt.
• Cook the cornmeal: Gradually stir in the cornmeal, whisking constantly to prevent lumps. Reduce the heat to medium-low and cook for about 10-15 minutes, stirring occasionally, until the mixture thickens and the cornmeal is fully cooked.
• Add the milk and butter: Stir in the milk and butter, and cook for an additional 5 minutes, until the mixture becomes smooth and creamy.
• Incorporate the cheese: Add the crumbled feta cheese to the Kacamak and stir until it melts into the dish.
• Serve: Remove from heat and stir in the sour cream. Taste and adjust seasoning with salt and black pepper. Serve hot, garnished with fresh parsley if desired.

Kacamak is a traditional Montenegrin dish made with cornmeal, often served as a comforting and hearty side dish or main course. It is sometimes referred to as the "Montenegrin polenta" and is enjoyed across the Balkans with variations depending on the region.