Georgian Elarji-Style Cornmeal and Cheese Pudding

About This Recipe

Elarji is a Samegrelo specialty from western Georgia: a thick cornmeal porridge stirred with grated sulguni cheese until it becomes glossy and famously stretchy, similar in texture to fondue crossed with polenta. It's a dish built entirely around technique — the cheese has to melt in gradually while stirring constantly, or it clumps instead of stretching into long strands when pulled with a spoon. A hit of garlic isn't traditional in the strictest sense but is common in home versions, since Georgian cooking leans heavily on garlic across savory dishes. The cornmeal itself should be a fine or medium grind, cooked low and slow with frequent stirring so it doesn't scorch on the bottom of the pot. Served straight from the pot while still hot and stretchy, elarji doesn't reheat especially well once the cheese has cooled and set, so it's very much a dish meant to be made and eaten the same sitting — a comforting, rustic centerpiece rather than a make-ahead dish.

Ingredients

Serves 4

• 1.5 cupsfine cornmeal
• 4 cupswater
• 1 tspfine sea salt
• 400 glow-moisture mozzarella(grated)
• 100 gfeta cheese(finely crumbled)
• 3 clovesgarlic(minced)
• 2 tbspunsalted butter

Instructions

1. 1

   Start the cornmeal

   Bring water and salt to a boil in a heavy pot. Whisking constantly, pour in cornmeal in a slow, steady stream to avoid lumps.

2. 2

   Cook the porridge

   Reduce heat to low and cook, stirring frequently with a wooden spoon, for 15-18 minutes until thick and no longer grainy.

   Switch to a wooden spoon or silicone spatula once it thickens — it sticks to the pot bottom easily and needs regular scraping.

3. 3

   Add garlic and butter

   Stir in garlic and butter, cooking 1 minute more until fragrant.

4. 4

   Melt in the cheese

   Reduce heat to very low. Add the mozzarella and feta a handful at a time, stirring continuously until each addition fully melts before adding more.

5. 5

   Stretch and check texture

   Once all the cheese is incorporated, keep stirring vigorously for 2-3 minutes — the mixture should become glossy and stretch into long strands when lifted with a spoon.

6. 6

   Serve immediately

   Serve straight from the pot while hot, scooping generous portions onto plates — it firms up quickly as it cools.

Variations

• •

  Use real Georgian sulguni cheese if available at an Eastern European grocer — it stretches better than mozzarella and has a distinct tang.

• •

  Serve with a fried egg on top for a heartier breakfast-for-dinner version.

• •

  Stir in chopped scallions at the very end for a bit of fresh bite against the richness.

Storage

Best eaten fresh and hot, as it firms into a dense, less stretchy block once fully cooled. Reheat leftovers gently with a splash of water over low heat, stirring constantly, though texture will not fully return.

Frequently Asked Questions