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

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

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; selected practical alternative for estimation: low-moisture mozzarella
2 tbsp (30 g) unsalted butter
1 tbsp (15 ml) vegetable oil for serving (optional; selected listed option)
Freshly ground black pepper, to taste

Instructions

1. Bring the water and salt to a gentle boil in a heavy-bottomed saucepan.
2. Whisk in the cornmeal gradually in a steady stream to prevent lumps. Reduce the heat to low.
3. Simmer, stirring frequently with a wooden spoon, until the cornmeal is fully cooked, the mixture is thick, and it pulls away from the sides of the pan, about 25–35 minutes.
4. Remove the pan from the heat and stir in the butter until melted.
5. Add about three-quarters of the grated sulguni (or the selected low-moisture mozzarella alternative) and stir vigorously until melted and the mixture is elastic and cohesive.
6. Transfer the mixture to a lightly oiled shallow dish or mold and press it smooth. Sprinkle the remaining cheese on top and press it in lightly.
7. Let the elarji cool for 10–15 minutes to firm. Slice or scoop it, season with freshly ground black pepper to taste, and drizzle with a little vegetable oil if desired. Serve hot.