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:
can calm itself,
so can you.
― Nayyirah Waheed
May you have moments of calm on your path today.