Ghomi with Sulguni
A thick Megrelian cornmeal porridge with a delicate crust, served hot with strips of sulguni cheese and butter.
Ingredients
- coarse-ground cornmeal200 g
- fine-ground corn flour50 g
- water1000 ml
- salt5 g
- sulguni300 g
- butter30 g
Instructions
In a heavy-bottomed pot, combine coarse cornmeal, salt and 1 L water. Set over low heat and cook, stirring frequently, for 20–25 minutes, until the cornmeal softens and the mixture thickens.
Gradually add the fine cornmeal, stirring constantly with a wooden spoon to prevent lumps from forming.
Continue cooking the ghomi over the lowest heat for another 5–7 minutes, vigorously working the mixture with the spoon. The finished porridge should be smooth, very thick, and pull away from the sides of the pot.
Remove the pot from the heat and immediately spoon the ghomi onto 4 warmed plates using a wet ladle or spoon.
Cut the sulguni into thick strips and lay them over the hot ghomi, letting the residual heat begin to melt the cheese.
Top each serving with a piece of butter and serve immediately, while the sulguni is still stretchy and the ghomi is hot.
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