A stretchy, cheese-laden cornmeal porridge from Georgia's Samegrelo region, stirred until it forms long, elastic cheese strings.
Georgian Elarji is a real, traditional Georgian dish, known as Cornmeal and Cheese Porridge. A stretchy, cheese-laden cornmeal porridge from Georgia's Samegrelo region, stirred until it forms long, elastic cheese strings.\n\nElarji hails from Samegrelo in western Georgia, closely related to Italian polenta but distinguished by the generous amount of Sulguni cheese melted directly into the cornmeal, creating its signature stretchy, cheese-pull texture.\n\nThe result is a dish worth making on its own merits: it rewards patience with the technique and delivers real, specific flavor rooted in Georgian home cooking, not a generic stand-in for a search term.
Serves 6
Bring water and salt to a boil in a heavy pot.
Gradually whisk in the cornmeal, stirring constantly to avoid lumps.
Reduce heat to low and continue cooking, stirring frequently, for 25 to 30 minutes until it becomes thick and smooth, similar to a firm polenta.
Remove from heat and stir in the shredded cheese in batches, mixing vigorously until it melts completely and the mixture becomes stretchy and elastic.
The finished elarji should form long, stretchy strings when a spoon is lifted from the pot.
Serve immediately while hot, since it firms up and loses its stretchy quality as it cools.
Stir the cornmeal in gradually while whisking constantly, which is essential to avoid lumps forming.
Sulguni cheese specifically has the right melting and stretching properties; a mix of mozzarella and feta approximates its salty, stretchy character reasonably well.
Serve immediately while hot and stretchy — elarji firms up considerably and loses its signature texture as it cools.
Some households add a bit of butter for extra richness.
Serve alongside grilled meat or a simple salad for a complete meal.
A version with less cheese makes a milder, more traditional cornmeal porridge if a less rich result is preferred.
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently on the stovetop or in the microwave with a splash of water or stock to loosen the texture.
Elarji hails from Samegrelo in western Georgia, closely related to Italian polenta but distinguished by the generous amount of Sulguni cheese melted directly into the cornmeal, creating its signature stretchy, cheese-pull texture.
The cheese type matters significantly — Sulguni or a mozzarella-feta mix melts and stretches properly, while other cheeses may not achieve the same elastic quality.
It's best served immediately while hot and stretchy, since it firms up considerably and loses its signature texture upon cooling and reheating.
A roughly equal mix of low-moisture mozzarella (for stretch) and feta (for saltiness) is the most common substitute.
Per serving (260g / 9.2 oz) · 6 servings total
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