Entree: Georgia – Samegrelo – ელარჯი ➤ Elarji (Thick 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

Total 45 min

Ingredients

2 cups (320 g) coarse cornmeal (polenta-style)
6 cups (1.44 L) water
1 cup (240 ml) whole milk
8 oz (225 g) sulguni cheese, shredded or thinly sliced; for a practical nutrition estimate, use whole-milk mozzarella as a clearly labelled proxy.
2 tbsp (30 g) unsalted butter
1 tsp (6 g) fine sea salt, or to taste
Freshly ground black pepper to taste
2 tbsp (30 ml) chopped fresh parsley or green onions for garnish

Instructions

1. In a heavy-bottomed saucepan bring 6 cups (1.44 L) water and 1 cup (240 ml) milk to a gentle boil and add 1 tsp (6 g) salt.
2. Slowly whisk in 2 cups (320 g) coarse cornmeal in a steady stream to avoid lumps.
3. Reduce heat to low and simmer, stirring frequently with a wooden spoon, until the mixture thickens and the cornmeal is fully cooked, about 25–35 minutes; add a splash of water if it becomes too stiff.
4. Off the heat, stir in 2 tbsp (30 g) unsalted butter until melted and incorporated.
5. Gradually fold in 8 oz (225 g) shredded sulguni cheese, stirring until the cheese is fully melted and the elarji becomes creamy and slightly elastic. Adjust salt and pepper to taste.
6. Spoon the elarji onto a warmed platter or individual plates, garnish with 2 tbsp (30 ml) chopped parsley or green onions, and serve hot with pickled vegetables or grilled meat if desired.