A stretchy, garlicky cornmeal pudding in the style of Georgian elarji, made with cheese melted directly into the polenta.
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 β 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 β a comforting, rustic centerpiece rather than a make-ahead dish.
Serves 4
Bring water and salt to a boil in a heavy pot. Whisking constantly, pour in cornmeal in a slow, steady stream to avoid lumps.
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 β it sticks to the pot bottom easily and needs regular scraping.
Stir in garlic and butter, cooking 1 minute more until fragrant.
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.
Once all the cheese is incorporated, keep stirring vigorously for 2-3 minutes β the mixture should become glossy and stretch into long strands when lifted with a spoon.
Serve straight from the pot while hot, scooping generous portions onto plates β it firms up quickly as it cools.
Grate the cheese finely rather than using thick shreds β it melts in more evenly and reduces the risk of clumping.
Keep the heat low once the cheese goes in; high heat causes the cheese fats to separate instead of stretching smoothly.
If the mixture seizes into a tight clump, add a splash of hot water and keep stirring vigorously to bring it back together.
Use real Georgian sulguni cheese if available at an Eastern European grocer β 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.
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.
Elarji is a signature dish of Samegrelo in western Georgia, traditionally made with sulguni cheese and named for the stretching motion used to test whether the cornmeal and cheese have melted together properly.
Not really β elarji is meant to be eaten immediately while hot and stretchy. It sets into a firm, less pleasant texture once cooled, so plan to serve it right after cooking.
A blend of low-moisture mozzarella (for stretch) and feta (for salt and tang) is the closest widely available substitute.
The heat was likely too high, causing the cheese to separate rather than melt smoothly, or too much cheese was added at once. Lower the heat and add cheese gradually, stirring continuously.
Per serving (280g / 9.9 oz) Β· 4 servings total
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