Entree: Georgia – Adjara – ელარჯი ➤ Elarji (Thick Georgian cornmeal porridge enriched and bound with melted sulguni cheese)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 35 min

Additional 15 min

Total 1 hr

Ingredients

- 2 cups (240 g) coarse cornmeal (polenta-style)
- 6 cups (1.4 L) water
- 1 tsp (6 g) fine salt, or to taste
- 8 oz (225 g) sulguni cheese, grated or shredded
- 2 tbsp (30 g) unsalted butter
- 1 tbsp (15 ml) vegetable oil or additional butter for serving (optional)
- Freshly ground black pepper to taste

Instructions

1. In a heavy-bottomed saucepan bring the water to a gentle boil with the salt.
2. Gradually whisk in the cornmeal in a steady stream to avoid lumps, then reduce heat to low.
3. Simmer, stirring frequently with a wooden spoon, until the mixture thickens and the cornmeal is fully cooked and pulls away from the sides, about 25–35 minutes.
4. Remove from heat and stir in the butter until melted.
5. Add about three-quarters of the grated sulguni and stir vigorously until the cheese melts into the cornmeal and the mixture becomes elastic and cohesive.
6. Transfer the mixture to a lightly oiled shallow dish or mold and press smooth; sprinkle the remaining cheese on top and press lightly.
7. Let cool 10–15 minutes to firm, then slice or scoop and drizzle with a little oil or additional butter if desired. Serve hot.