Ghomi with Sulguni
Thick Georgian cornmeal porridge served with sulguni cheese.
Ingredients
- cornmeal250 g
- water900 ml
- sulguni250 g
- butter30 g
Instructions
Rinse the rice or grain if used, and prepare the Cornmeal, Water, and vegetables.
In a kazan or wide pot, fry the onion, meat, or vegetable base until aromatic.
Add the spices and Sulguni cheese, then spread the rice or grain in an even layer.
Pour in hot water or broth, cover, and cook over low heat.
When the liquid is absorbed, leave the dish covered for another 10 minutes.
Mix gently and serve Ghomi with Sulguni hot as a main dish.
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