Comfort Food
Elarji (Georgian Cornmeal Cheese Mash) with Butter and Honey
Original name: Elarji with Butter and Honey
About this dish
Elarji is a beloved Georgian comfort food from the Samegrelo region, where fresh cornmeal is slowly simmered into a creamy, stretchy mash with sulguni cheese. In my family, we love to finish it with a lump of butter and a drizzle of honey – the sweet-salty contrast turns this humble dish into something truly special.
It’s warm, huggy, and utterly satisfying, whether you eat it for breakfast or a late-night treat.
Ingredients
UK and US measurements are both included for every recipe.
Water
liquid600 ml
Imperial measurement: 2 1/2 cups
Yellow cornmeal
grain200 g
Imperial measurement: 1 1/3 cups
Sulguni cheese
dairy300 g
Imperial measurement: 10.5 oz
Unsalted butter
fat30 g
Imperial measurement: 2 tbsp
Honey
other4 tbsp
Salt
seasoning1 tsp
Method
Boil the water
2 minutesIn a medium saucepan, bring 600ml (2½ cups) of water to a rolling boil over high heat.
Add salt and cornmeal
2 minutesOnce the water boils, add 1 teaspoon of salt (if using) and then gradually whisk in the 200g (1⅓ cups) of cornmeal, stirring constantly to avoid lumps.
Cook the cornmeal
12 minutesReduce the heat to medium-low and cook the cornmeal, stirring frequently with a wooden spoon, until it becomes thick and begins to pull away from the sides of the pan. This will take about 10–12 minutes. The mixture should be smooth but still soft.
Add the cheese
7 minutesAdd the 300g (10½ oz) of sulguni cheese to the cornmeal, breaking it into chunks if it's a block. Stir continuously for another 5–7 minutes, until the cheese is completely melted and the mixture becomes elastic. You'll see it stretch. This is the magic step!
Rest and serve
1 minuteTransfer the elarji to serving plates – it should be like a smooth, thick polenta. Let it rest for 1 minute if you can, but eat it warm! Top each serving with a piece of butter (roughly ½ tbsp per serving) and drizzle with 1 tablespoon of honey. Devour with your whole heart.
Equipment
- Medium saucepan
- Wooden spoon
- Whisk
- Spatula
Nutrition facts
Tips
- Don't use fine cornmeal – coarse or medium-ground cornmeal will give the traditional texture. Instant polenta won't stretch the same way.
- Sulguni is the key cheese for authentic elarji, but if you must substitute, use a mix of mozzarella and feta to mimic its stretchy, salty nature., Keep stirring while the cheese melts, the elarji should become smooth and glossy, and it will pull apart in cheesy strands when lifted.
- For a savoury variation, skip the honey and serve with chopped herbs or crackled black pepper instead.
Serving suggestions
- Serve warm as a hearty breakfast or an indulgent side dish. Georgian food is homely – place the pot in the centre of the table and let friends dish through the elastic goodness.
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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.