Cornmeal with Cheese (Elarji)

Cornmeal with Cheese (Elarji)

Stretchy, cheese-laden cornmeal porridge from Georgia, stirred until it pulls into ribbons.

Total 35 min Makes 4 servings Calories 460/serving

Dietary

Vegetarian, Pescatarian, Wheat free, Nut free, Halal, Kosher

Allergens

Dairy

Elarji is a Georgian cornmeal porridge cooked with sulguni cheese until it turns glossy and elastic, stretching like fondue when lifted with a spoon. It comes together in one pot with just cornmeal, water, and cheese, making it a rustic side or light main served hot straight from the pan. The dish is prized for its stringy, melted texture rather than any bold seasoning.

Ingredients

  • 1 cup fine yellow cornmeal
  • 3 1/2 cups water
  • 1 teaspoon salt
  • 1 pound sulguni cheese, shredded or thinly sliced
  • 2 tablespoons unsalted butter

Method

  1. Bring the water and salt to a boil in a 6-quart saucepan over medium-high heat.

  2. Reduce heat to medium-low and slowly whisk in the cornmeal in a thin stream, stirring constantly to prevent lumps.

  3. Cook the cornmeal, stirring frequently with a wooden spoon, until thick and no longer grainy, about 20 minutes.

  4. Stir in the butter until melted and fully incorporated.

  5. Reduce heat to low and add the shredded sulguni cheese a handful at a time, stirring vigorously after each addition until fully melted.

  6. Continue stirring and folding the mixture over itself until it turns glossy, smooth, and stretches into long strands when lifted with the spoon.

  7. Serve immediately directly from the pan while hot and elastic, pulling portions with a spoon.

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    Cornmeal with Cheese (Elarji)

    Elarji is a Georgian cornmeal porridge cooked with sulguni cheese until it turns glossy and elastic, stretching like fondue when lifted with a spoon. It comes together in one pot with just cornmeal, water, and cheese, making it a rustic side or light main served hot straight from the pan. The dish is prized for its stringy, melted texture rather than any bold seasoning.

    35 min 4 servings 460 cal

    Ingredients

    • 1 cup fine yellow cornmeal
    • 3 1/2 cups water
    • 1 teaspoon salt
    • 1 pound sulguni cheese, shredded or thinly sliced
    • 2 tablespoons unsalted butter

    Method

    1. 1

      Bring the water and salt to a boil in a 6-quart saucepan over medium-high heat.

    2. 2

      Reduce heat to medium-low and slowly whisk in the cornmeal in a thin stream, stirring constantly to prevent lumps.

    3. 3

      Cook the cornmeal, stirring frequently with a wooden spoon, until thick and no longer grainy, about 20 minutes.

    4. 4

      Stir in the butter until melted and fully incorporated.

    5. 5

      Reduce heat to low and add the shredded sulguni cheese a handful at a time, stirring vigorously after each addition until fully melted.

    6. 6

      Continue stirring and folding the mixture over itself until it turns glossy, smooth, and stretches into long strands when lifted with the spoon.

    7. 7

      Serve immediately directly from the pan while hot and elastic, pulling portions with a spoon.