Elarji (Megrelian Cornmeal with Sulguni) recipe

Ingredients

• 1 litre water
• 200 g fine white cornmeal (or polenta)
• 2 tbsp rice flour or extra cornmeal
• 1 tsp salt
• 400 g sulguni or young mozzarella, grated

Method

1. Bring the water and salt to a boil in a heavy pot.
2. Whisk in the cornmeal in a thin stream, then cook on low heat for 25 to 30 minutes, stirring often with a wooden spoon.
3. Stir in the rice flour and cook 5 minutes more until thick and smooth.
4. Add the cheese a handful at a time, beating hard after each one, until the porridge stretches in ribbons.
5. Serve hot straight away, alone or with satsivi or kharcho.

Tamara's tip: use a strong wooden spoon and do not be shy. Elarji is ready when you lift the spoon and the cheese follows it.