Kachamak with Smoked Bacon and Caramelized Onions
80% автентично · Bulgarian-inspired
A flavorful twist on the classic kachamak, incorporating the smoky depth of bacon and the sweet complexity of caramelized onions, offering a richer and more nuanced taste profile.
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Съставки
- Cornmeal2 cups
- Water6 cups
- Salt1 teaspoon
- Smoked bacon8 oz
- Onions2 large
- Butter or oil2 tablespoons
- Fresh parsley (optional)for garnish
Стъпки
- 1
Caramelize the onions: Thinly slice onions and sauté in butter or oil over low heat for 30-40 minutes until deeply golden brown and sweet. Set aside.
- 2
Cook the bacon: Dice smoked bacon and cook in a skillet over medium heat until crispy. Remove bacon with a slotted spoon and set aside on paper towels. Reserve some bacon fat.
- 3
Prepare the kachamak: Bring water and salt to a boil in a large pot.
- 4
Gradually whisk in the cornmeal. Reduce heat to low and simmer, stirring frequently, until thickened (about 20-30 minutes).
- 5
Stir in 1 tablespoon of the reserved bacon fat for added flavor.
- 6
Serve the kachamak hot in bowls, topped with the crispy bacon pieces and caramelized onions. Garnish with fresh parsley if desired.
