Kačamak is a kind of maize porridge made in parts of Western Asia and Southeastern Europe.

Similar to the Abkhazian abısta, Adyghe mamıs, Italian polenta and Romanian mămăligă, it is prepared by boiling cornmeal and then mashing it while the pot is still on the stove.

In Bulgaria, it is traditionally served with heated lard or sunflower oil with small amounts of browned paprika or hot pepper.

In Montenegro, Albania and Bosnia and Herzegovina kačamak is also prepared with crushed potatoes and cheese until a thick mass is formed.

[2] It is usually served with minced meat roasted in butter, boiled grape juice, milk, plain yogurt, honey, sour cream, or sometimes with bacon.