Montenegrin Kačamak Corn and Potato Bowl

Ingredients

• 10 oz potatoes, cubed
• 3/4 cup quick-cooking polenta
• 3 oz feta cheese, crumbled
• 3 tbsp unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 2 tbsp chopped fresh parsley
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Put the cubed potatoes in a saucepan with 3 cups water and 1 teaspoon salt. Bring to a boil and simmer for 15 minutes, until completely tender.
2. Do not drain them. The starchy potato water is the cooking liquid for the polenta and gives kacamak its body.
3. Crush the potatoes roughly in the pan with a masher, leaving the water in.
4. Pour the polenta into the simmering liquid in a thin, steady stream with one hand while whisking hard with the other. Adding it in a lump guarantees knots that never smooth out.
5. Cook over low heat for 8 to 10 minutes, stirring constantly with a wooden spoon and scraping the base and corners, until the mixture is thick enough that the spoon stands for a moment on its own.
6. Beat in the butter and half the feta, working it hard against the side of the pan until glossy. Loosen with hot water if it stiffens past the point of being spoonable.
7. Melt a little more butter in a small pan and cook the onion and garlic for 3 minutes until soft.
8. Spoon the kacamak into warm bowls, make a well in each, and pour in the onion butter. Top with the remaining feta, the parsley, the fresh herbs, and the lemon wedges, and serve at once before it sets.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.