Kachamak

Kačamak is a kind of maize porridge made in parts of Western Asia and Southeastern Europe. Its name is derived from the Turkish word kaçamak, meaning escapade. It is also known as bakrdan in North Macedonia. The dish is made of cornmeal. Potatoes, milk, white cheese or kaymak are sometimes added. 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. It was once regarded as a poor man's food, but now is widely eaten, including in restaurants. In Bulgaria, it is traditionally served with heated lard or sunflower oil with small amounts of browned paprika or hot pepper. Often cracklings or sirene are added.

Source: Wikipedia