Cornmeal with Cheese

Elarji ელარჯი

Preparation info
  • Serves


    • Difficulty


    • Ready in

      45 min

Appears in
Tasting Georgia: A Food and Wine Journey in the Caucasus

By Carla Capalbo

Published 2017

  • About

Cornmeal (polenta) is a staple in Samegrelo and it’s often cooked alone – ghomito accompany meat and vegetables. When cheese is added to ghomi it becomes elarji and is served as a side dish. I love Diaroni’s elarji: they use white cornmeal and add sulguni cheese while it’s hot. The result is amazingly elastic. It’s spooned onto small plates and goes wonderfully with the restaurant’s spicy foods. Mozzarella makes a good substitute for sulguni</