ReceptnaptárElarji (cheesy cornmeal porridge)
Elarji is a signature dish of Samegrelo in western Georgia: a thick cornmeal porridge with so much sulguni cheese in it that it stretches into long strands when you lift a spoonful. The vigorous stirring at the end gives your arm a real workout. In return you get a filling, warming dish that stands well on its own.
Open in Receptnaptár — serving calculator, cook mode, saveIngredients
Method
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- Bring the salted water to a boil, and pour in the cornmeal in a thin stream, stirring constantly.
- Cook over low heat, stirring often, for 20-25 minutes, until you have a thick, smooth porridge.
- Add the butter, then the grated cheese little by little, and stir vigorously with a wooden spoon until the cheese melts and the porridge turns stretchy and elastic.
- Serve hot, heaped on a platter; it can also be offered alongside satsivi or roast meat.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Add the cornmeal to the water in a thin stream, stirring constantly, so it doesn't turn lumpy.
- Add the cheese to the porridge a little at a time, and only sprinkle in the next batch once the last one has melted.
- The porridge only stretches while hot, so warm the serving dish first. As it cools it hardens and loses much of its magic.
Frequently asked questions
What can I use instead of sulguni?
Mozzarella stretches best, but it is less salty. Mix in a little feta or sheep's cheese for flavour, or salt the porridge more.
Can I make it ahead?
Not really, because it sets into a solid block as it cools. Slice any leftovers and fry them in a little butter.
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