Leona's Bozicni Kacamak

Ingredients for 6 servings:

• 800 g boneless veal
• 700 g corn flour (polenta, if better known as such)
• 1 bulb(s) garlic
• 1 tbsp lard
• Salt

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

This very old and delicious recipe is always prepared and served warm on January 7th (Christmas Day in Serbia).

Cut the meat into bite-sized pieces and cook over low heat until tender. Pour hot water until the pot contains about 2 liters of water. Add the fat and bring to a boil. Now add the cornflour in a thin stream, stirring constantly with a wooden spoon. When the kacamak thickens and the meat and flour form a uniform mass, stir in the garlic, crushed in a mortar. The kacamak should be cooked for another 10 minutes after adding the flour.