Thick, smooth cornmeal porridge simmered until spoonable, traditionally served alongside sulguni cheese, a staple from Georgia's western Samegrelo region.
Ghomi is a thick, smooth cornmeal porridge from Samegrelo in western Georgia, closely related to Italian polenta but typically cooked to a thicker, stiffer consistency and served as an everyday staple rather than an occasional side. It's usually made from a coarser, sometimes locally milled corn variety, giving it a slightly different texture than standard polenta, and it's almost always eaten alongside sulguni, a stretchy, salty Georgian cheese. Cooking ghomi requires steady, patient stirring over low heat as the cornmeal absorbs water and thickens β rushing the heat causes it to scorch on the bottom or turn lumpy, since the starches need time to fully hydrate and swell. A well-made ghomi should be thick enough to hold a spoon upright briefly, smooth without graininess, and ideally finished with a bit of butter stirred in for richness. Sliced sulguni cheese is often melted directly into the hot porridge or served on top so it softens and stretches slightly, a pairing that turns simple cornmeal into a satisfying, protein-rich meal. Ghomi with cheese is comfort food across western Georgia, eaten for breakfast or dinner depending on the household.
Serves 4
Bring water and salt to a rolling boil in a heavy-bottomed pot.
Reduce heat to low and whisk in cornmeal gradually in a slow, steady stream, stirring constantly to avoid lumps.
Continue cooking over low heat, stirring frequently with a wooden spoon, for 25 to 30 minutes until the cornmeal is thick, smooth and pulling away from the sides of the pot.
Keep the heat genuinely low β ghomi scorches easily on the bottom if the flame is too high, even with regular stirring.
Stir in butter until melted and fully incorporated, giving the porridge a glossy sheen.
Serve immediately, hot, with slices of sulguni cheese laid on top or melted directly into the porridge.
Add the cornmeal in a slow, steady stream while whisking constantly β dumping it in all at once is the main cause of lumps.
Keep the heat low throughout the full cooking time; ghomi needs a long, gentle simmer, not a hard boil.
If you can't find sulguni, fresh mozzarella or a mild, salty white cheese makes a reasonable substitute.
Stir grated cheese directly into the porridge rather than serving it on top for a fully melted, cheesy version called elarji.
Use polenta or fine cornmeal if coarse cornmeal isn't available, adjusting the water slightly and reducing cook time.
Serve with a fried egg on top for a heartier breakfast version.
Ghomi thickens significantly and is best eaten fresh; refrigerate leftovers up to 2 days and reheat with extra water or milk stirred in over low heat to loosen it back to a spoonable consistency.
Ghomi comes from Samegrelo in western Georgia and is closely related to the region's elarji, a version where cheese is melted directly into the cornmeal until stretchy; both dishes reflect corn's importance as a staple grain in western Georgian cooking.
Ghomi is the plain cornmeal porridge, typically served with sliced cheese on the side or on top; elarji is made by melting cheese directly into the porridge until it becomes stretchy and fully combined.
Yes, though the texture will be slightly finer than traditional ghomi, which is often made with a coarser local corn grind; adjust the water down slightly since fine cornmeal absorbs liquid faster.
The cornmeal was likely added too quickly or without enough whisking β pour it in slowly in a thin stream while whisking constantly as it hits the boiling water.
Per serving (320g / 11.3 oz) Β· 4 servings total
Ask our AI cooking assistant anything about this recipe β substitutions, techniques, scaling.
Chat with AI Chef βJoin the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1β2 business days.
Β© 2026 MyCookingCalendar. All rights reserved.
