Everyday meals
Elarji
Georgian cornmeal porridge, cooked slowly until smooth and stretchy. It is traditionally filled with melted sulguni, then served hot, to share.
Ingredients
Ingredients
Spices & seasoning
Optional extras
Instructions
- Bring the salted water to a boil in a thick-bottomed saucepan.
- Pour the cornmeal in a steady stream while whisking, then lower the heat to the minimum.
- Stir constantly with a wooden spoon for 20 minutes, until the porridge pulls away from the sides.
- Cut the sulguni into thin slices.
- Spread half of the porridge in a dish, arrange the cheese on top, then cover with the rest.
- Let it rest for 3 minutes so the cheese melts, then serve hot.
Variations and tips
Butter version. Add a knob of butter to the porridge at the end of cooking for extra richness.
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Georgia
Georgia
Georgia
Georgia
Georgia
Georgia
Georgia
Georgia
Original Ecomely recipe.