Montenegrin · Breakfast
Cornmeal enriched with kajmak and cheese until deeply creamy.
Photo by Ivana Sokolović · CC BY 2.0
Cicvara is a mountain-region comfort dish made by cooking cornmeal into rich dairy. Kajmak gives it characteristic tang and fat; cream cheese and cultured sour cream make a practical substitute.
Technique notes
Montenegrin kitchen
Cicvara is a rich Balkan cornmeal dish cooked with kajmak, butter and white cheese for a stretchy, savory breakfast.
Bring milk, water, kajmak, butter and salt to a gentle simmer in a heavy saucepan.
Rain in cornmeal slowly while whisking constantly until no dry pockets remain.
Reduce heat and cook 12–15 minutes, stirring often, until thick and the meal tastes tender.
Fold in cheese in three additions and cook 3–5 minutes until glossy and slightly stretchy.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
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Research EditionGood to know
Cicvara is a mountain-region comfort dish made by cooking cornmeal into rich dairy. Kajmak gives it characteristic tang and fat; cream cheese and cultured sour cream make a practical substitute.
Refrigerate for up to 3 days; reheat gently with a splash of milk.
Serve immediately with yogurt, sour milk or a crisp cucumber salad.
