Breakfast & Brunch
Elarji: Georgian Cornmeal Mash with Cheese
About this dish
Elarji is a soul-warming dish from Samegrelo region of Georgia, where coarse cornmeal is slowly simmered into a creamy porridge and loaded with generous amounts of sulguni cheese. My family makes this on chilly mornings when we crave something both nourishing and indulgent.
The trick is patience—stir until your arm gets tired, then stir some more. The result is a stretchy, comforting bowl that feels like a Georgian hug.
Serve hot for breakfast or a light supper; my Tuta says it's the only porridge that smiles back at you.
Ingredients
UK and US measurements are both included for every recipe.
coarse cornmeal
grain200 g
Imperial measurement: 1 1/4 cups
water
liquid1 L
Imperial measurement: 4 cups
salt
seasoning1 tsp
sulguni cheese
dairy250 g
Imperial measurement: 8 oz
butter
dairy30 g
Imperial measurement: 2 tbsp
Method
Boil Water
3 minutesIn a medium pot, bring the water and salt to a rolling boil over high heat. This is your porridge's foundation, so make sure the salt is properly dissolved.
Whisk in Cornmeal
2 minutesReduce heat to medium-low and slowly pour in the cornmeal in a thin stream, whisking constantly to avoid lumps. Keep whisking until the mixture is smooth and begins to thicken, about 2 minutes.
Simmer and Stir
25 minutesSwitch to a wooden spoon and cook the porridge over low heat, stirring frequently, for about 25-30 minutes. The cornmeal will absorb the water and become soft; the mixture should be thick but still slightly spoonable. Be patient—elarji rewards those who stir wholeheartedly.
Incorporate Cheese
3 minutesAdd the shredded sulguni cheese (and butter, if using) to the pot. Stir vigorously until the cheese melts completely and the porridge becomes elastic—you'll see it stretch as you stir. This is the signature moment of elarji!
Rest and Serve
3 minutesRemove the pot from the heat and let the elarji rest for 2-3 minutes. Scoop into warm bowls while still hot and stretchy. Elarji is best eaten fresh; it solidifies as it cools.
Equipment
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Nutrition facts
Tips
- Stir unapologetically. Frequent stirring releases the cornmeal's starch and gives elarji its creamy, stretchy texture.
- If you can't find sulguni, try fresh mozzarella or a mix of mozzarella and feta for a similar saltiness.
- Don't rush the simmering—low heat and patience prevent scorching and yield a tender grain.
Serving suggestions
- Serve hot as a breakfast porridge with a drizzle of honey or as a savoury main with pickled vegetables and fresh herbs like tarragon or coriander.
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Recipe by
Nino Beridze
Specialises in Georgian cuisineNino makes khachapuri that oozes cheese like a volcano. She says the secret is loving the dough like a child.
Describe yourself in three words: Loving, loud, huggy.