On the Balkans it is known by Turkish name, Kachamak, worldwide is known in Italian Polenta. In Macedonia despite all these names it’s called Bakrdan. This dish reminds me of childhood winters and fire in the fireplace. In Macedonia there are countless recipes for preparing this food. All equally delicious and all with their own history. I think that every village in Macedonia has its own recipe for Bakrdan.

But I will leave Bakrdan for the winter days, today I will prepare Polenta on my own way, so I can touch a little flavor of traditional Bakrdan, not spending too much time to cook it.

Polenta on my Own Way
  • Polenta ½ pounds
  • 4 cups Water
  • Salt
  • Butter
  • Cheese
  • Curd
  • Cream
  • Cheese
  1. In the previously salted boiling water, pour polenta.
  2. Stirring constantly boil for 2-3 minutes.
  3. When ready add the butter.
  4. Optionally add cheese, cream or cream cheese.