Georgian Ghomi Cornmeal Porridge

About This Recipe

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 — 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.

Ingredients

Serves 4

• 1.5 cupscoarse cornmeal
• 4.5 cupswater
• 1 tspfine sea salt
• 3 tbspbutter
• 250 gsulguni cheese(or fresh mozzarella, sliced)

Instructions

1. 1

   Bring water to a boil

   Bring water and salt to a rolling boil in a heavy-bottomed pot.

2. 2

   Add the cornmeal

   Reduce heat to low and whisk in cornmeal gradually in a slow, steady stream, stirring constantly to avoid lumps.

3. 3

   Cook and stir

   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 — ghomi scorches easily on the bottom if the flame is too high, even with regular stirring.

4. 4

   Enrich with butter

   Stir in butter until melted and fully incorporated, giving the porridge a glossy sheen.

5. 5

   Serve with cheese

   Serve immediately, hot, with slices of sulguni cheese laid on top or melted directly into the porridge.

Variations

• •

  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.

Storage

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.

Frequently Asked Questions