Macedonian Cuisine: Bakardan or Kachamak
Today I prepared for you one of the oldest, most delicious and healthiest Macedonian dishes ever. It is a meal made of cornmeal or semolina and several other ingredients and it has a very positive effect on overall human health. All you need for you to make it will need polenta, Greek yogurt, butter, white cheese and prosciutto. The most important thing about this dish is the fact that it does not contain gluten and can be consumed by anyone, regardless of age. It is ideal for small babies, for people who care about their weight or for those who have problems with the digestive system. Polenta contains enough minerals, nutrients and vitamins for the body to function normally. Cornmeal contains a variety of nutrients and is a great source of folate, vitamins B6, K and E, pantothenic acid, thiamine, riboflavin and niacin. It is also high in phosphorus, magnesium, zinc, potassium, copper, selenium and manganese.
Servings: 2 yield(s)
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Ingredients
  • 1 cup of polenta (corn flour)
  • 2 cups of water
  • 1/2 tsp salt
  • 100 g white cheese (chopped in small pieces)
  • 4 pieces of prosciutto (chopped in small pieces)
  • 150 g Greek yogurt
  • 2 tbsp butter
  • 1 tsp dried basil
Instructions
  1. Pour the water in a deep skillet, add some salt and bring it to boil. Lower the temperature on minimum and add the polenta. Stir occasionally until it becomes thickened (about 10 minutes).
  2. Add butter, chopped cheese and prosciutto, stir well and transfer it into two separate baking bowls. Bake it for 10 minutes on 200 degrees. Serve with Greek yogurt and dried basil.