Kachamak Corn Porridge (plant-based, gluten-free)

5 from 2 votes
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.
Today I am by the ocean, so let us turn there for inspiration:
the ocean
can calm itself,
so can you.
are both
salt water
mixed with
― Nayyirah Waheed
May you have moments of calm on your path today.
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Breakfast, Side Dish
Cuisine Bulgarian
Keyword corn, gluten-free, onepot, plant-based


  • 1 cup water
  • ¼ tsp salt
  • 1 Tbsp plant-based butter
  • ½ 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.
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