Entree: Georgia – Imereti – ელარჯი ➤ Elarji (Thick cornmeal porridge enriched with melted sulguni cheese, a hearty Georgian staple)

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

Total 45 min

Ingredients

2 cups (300 g) coarse cornmeal (coarse maize meal)
6 cups (1.4 L) water
12 oz (340 g) sulguni cheese, grated or shredded (for a practical catalog estimate, use whole-milk mozzarella as a clearly labelled proxy)
3 tbsp (45 g) unsalted butter
1 tsp (5 g) salt
1/2 cup (120 ml) whole milk (optional, for extra creaminess)
Extra butter for serving, as desired

Instructions

1. In a heavy-bottomed saucepan bring 6 cups (1.4 L) water and 1 tsp (5 g) salt to a rolling boil.
2. Reduce heat to medium-low. Gradually sprinkle the cornmeal into the simmering water while whisking continuously to prevent lumps.
3. Cook, stirring frequently with a wooden spoon, until the mixture thickens and the cornmeal is tender, about 20–30 minutes. Add milk 1/2 cup (120 ml) toward the end if using, and stir to combine.
4. Remove from heat and stir in 3 tbsp (45 g) unsalted butter until melted and incorporated.
5. Add the grated 12 oz (340 g) sulguni in batches, folding gently until the cheese melts into the cornmeal and the mixture becomes elastic and cohesive.
6. Spoon the elarji into a shallow bowl or mound on a plate, dot with extra butter if desired, and serve hot.