Oberon Corn Semolina for Hominy (Kachamak) 400g

Kachamak — Bulgaria’s beloved corn porridge — begins here: coarse-ground corn semolina from Oberon-H Ltd, slowly whisked into boiling salted water until it thickens into the warm, golden, deeply satisfying dish that has been feeding Bulgarian mountain communities for centuries.

Kachamak (качамак) is Bulgaria’s answer to Italian polenta — a slow-cooked corn semolina porridge that is one of the oldest and most culturally embedded dishes in the Balkan kitchen. Unlike the Italian version, which tends toward a refined, side-dish presentation, Bulgarian kachamak is a robust, hearty preparation rooted in the mountain villages of the Rhodope and the Balkan range, where it has historically served as a complete meal rather than an accompaniment. The dish is defined by the stirring: the semolina must be added slowly to boiling water and stirred continuously and vigorously for 15–20 minutes to prevent lumps and develop the smooth, creamy consistency that makes a proper kachamak distinctive.

Oberon-H Ltd is one of the first Bulgarian companies established for importing, packaging, and trading pulses and grains. Their corn semolina is produced from quality maize — coarse-ground to the calibration that kachamak requires — packaged in Bulgaria and imported by Malincho for the diaspora table and for any US cook who wants to make the dish authentically.

How to Cook It

Bring 2.5–3 parts well-salted water to a full rolling boil in a heavy-bottomed pot — verify the exact ratio on the packaging and adjust to preference. Reduce to a vigorous simmer. Begin adding the corn semolina in a thin, steady stream while stirring constantly with a wooden spoon or whisk — never dump the whole pack in at once. Continue stirring and cooking for 15–20 minutes, keeping the heat moderate so the kachamak bubbles gently without scorching. When it pulls cleanly from the sides of the pot and holds its shape briefly when disturbed, it is ready. Turn out onto a board or serve directly from the pot. Verify exact ratio and cook time from the physical packaging and adjust as needed.

What Makes It Special

Corn semolina is naturally gluten-free — one of the few traditional Balkan pantry staples that is suitable for gluten-free diets without any modification or reformulation. Oberon’s corn semolina contains no additives, no preservatives, and no artificial ingredients: just coarse-ground maize in a resealable 400g pack suitable for multiple preparations. At 400g the pack covers two to three generous servings of kachamak depending on preparation style.

Quick Facts

✓  Product: Coarse corn semolina for kachamak (polenta-style corn porridge)
✓  Ingredients: Corn semolina (maize) — confirm full declaration from packaging
✓  Net weight: 400g
✓  Water ratio: ~1:2.5–3 — verify on pack label
✓  Cook time: 15–20 minutes constant stirring — verify on pack label
✓  Allergens: None — naturally gluten-free (corn)
✓  Additives / preservatives: None
✓  Brand: Oberon
✓  Manufacturer: Oberon-H Ltd, Bulgaria
✓  Country of Manufacture: Bulgaria (imported)
✓  UPC: 3800050400211
✓  SKU: SPcer071

Bulgarian Serving Tip

The most iconic Bulgarian kachamak serving is kachamak s sirene — with white cheese. Turn the hot cooked kachamak out onto a wooden board or shallow bowl, make a well in the center, add a generous piece of salted butter, and crumble a thick layer of Bulgarian sirene over the top. The butter melts into the porridge while the cold, salty cheese creates a sharp contrast with the warm, slightly sweet corn. Some cooks grate kashkaval on top instead for a milder, more melting finish. For mountain-style kachamak, pour the hot porridge directly over crumbled sirene and allow the cheese to half-melt into pockets throughout the dish. For a richer meal, serve alongside fried eggs, lutenitsa, or sliced lukanka. Kachamak is also excellent cooled, sliced, and pan-fried in butter until crisp on the outside — the Balkan equivalent of fried polenta cakes.

Pairs perfectly with: Bulgarian Sheep Sirene (SKU: C ez09), Bulgarian Cow Kashkaval (SKU: CKY 450cow), Lutenitsa (SKU: LHDER).

Frequently Asked Questions

What is kachamak and how is it different from polenta?
Kachamak is the Bulgarian name for a thick corn semolina porridge that is essentially the same dish as Italian polenta — coarsely ground maize cooked slowly in salted water until thick and creamy. The main difference is cultural context and serving style: Bulgarian kachamak is associated with mountain village cooking, typically served with cold white cheese (sirene) and butter, and is considered a full meal rather than a side dish. The preparation and ingredient (coarse corn semolina) are identical.

Why does it say “Hominy” on the product name?
The product name uses “Hominy” as a loose English translation to help US customers identify the product as a corn-based porridge grain. In strict US culinary terminology, hominy refers specifically to nixtamalized corn (alkali-treated, used for pozole). This product is standard coarse corn semolina for polenta-style preparation — not nixtamalized. The Bulgarian term “kachamak” is the accurate description.

Is corn semolina gluten-free?
Yes — corn (maize) is naturally gluten-free, and this product contains no wheat or other gluten-containing grains. It is suitable for celiac disease and gluten-free diets. As with any grain product, cross-contact with gluten-containing grains during processing is possible — check the packaging label if a certified gluten-free declaration is required.

How do I prevent lumps when making kachamak?
The key is to never add all the semolina at once. Bring the salted water to a full rolling boil, then reduce to a vigorous simmer. Add the corn semolina in a thin, slow, steady stream while stirring constantly with the other hand — whisk or wooden spoon. If lumps form early, keep stirring vigorously; they generally break down as the kachamak cooks and thickens. Keeping the heat moderate (simmering, not fully boiling) once the semolina has been added also helps maintain a smooth result.

What is the difference between this Oberon 400g and the Krina corn semolina 500g also sold at Malincho?
Both are coarse corn semolina for kachamak. The Oberon product is 400g, packaged by Oberon-H Ltd — one of Bulgaria’s established pulses and grains importers. The Krina product is 500g, from the same Krina brand as the beans and rice in the Malincho range. Both produce the same traditional kachamak result; the choice comes down to brand preference, pack size, and price per gram.

Is a case discount available?
Yes — a 5% discount applies automatically when buying a case of 10 units. For wholesale or restaurant orders, contact Malincho at 1-866-203-3525 or [email protected].