Kacamak is considered food of the poor, but with a great tradition that continues through starters’ menus in many modern restaurants. It is carbon hydrates’ counterbalance to inevitable protein rich smoked meet in any Serbian starter menu. Kacamak is actually palenta made of cornflower cooked on only water originally, but with addition of milk. It is only served hot as it loses appeal when cooled.
Further information is available on: http://wonderfulserbia.com/destination/food/starters/kacamak/