Kachamak Corn Porridge

Kachamak is a quick and comforting breakfast or side dish, inspired by a Bulgarian recipe.

It’s a savory cornmeal porridge, a bit like American grits or Italian polenta.

I love the creamy simplicity in each spoonful.


  • 1 cup water
  • 1/4 tsp salt
  • 1 Tbsp plant-based butter
  • 1/2 cup fine yellow cornmeal
  • Tofu feta and/or garden herbs as an optional topping


In a medium pot, boil the water, salt, and plant butter.

Once it starts to boil, turn the heat down to medium, and whisk continuously as you slowly pour in the cornmeal.

Continue to cook and stir for another 1-2 minutes until it is as thick as you like.

Remove from heat and serve immediately, adding tofu feta or any garden herbs on top if you like.


Today I am by the ocean, so let us turn there for inspiration:


the ocean

can calm itself,

so can you.


are both

salt water

mixed with


― Nayyirah Waheed

May you have moments of calm on your path today.

Chef Maitri Carmichael brings a creative and peaceful energy to every plate. She grew up in Toronto with a British Grandma and an Italian Nonna who showed their love through food, then she moved to the San Francisco Bay Area for 15 years, spending her free time at community farms and zen kitchens. Originally a scientist and biotech entrepreneur, she graduated from the Vegan Chef School in London (2021) and the Raw Food Culinary Academy in Vancouver (2023), and is now settled in Hawaii.

2 responses to “Kachamak Corn Porridge”

  1. maitricookswithlove Avatar

    I want to melt into this!

  2. maitricookswithlove Avatar

    Instagram comment from dairyfreefoods: Yum!! 😍😍

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