Traditional Macedonian Kačamak with Meat

Method

1. In a large pot, bring water to a boil.
2. Slowly whisk in cornmeal, reducing heat to a simmer.
3. Cook for 20-25 minutes, stirring frequently, until thickened.
4. In a separate pan, sauté onion and garlic in olive oil until fragrant.
5. Add meat, salt, and pepper, cooking until browned and nearly cooked through.
6. Combine the meat with the kačamak, simmering for 10 minutes to meld flavors.
7. For whole cuts, check a minimum internal temperature of 63°C (145°F), then rest for at least 3 minutes before serving.