Main Course
Gomi with Squash
About this dish
Gomi is a beloved Georgian cornmeal porridge, often served plain or with cheese. Here, sweet squash is folded in for a vibrant, comforting twist.
Ingredients
UK and US measurements are both included for every recipe.
squash, peeled and cubed
vegetable500 g
Imperial measurement: 1 lb
water
liquid1.5 L
Imperial measurement: 6 cups
salt
seasoning1 tsp
coarse cornmeal
grain200 g
Imperial measurement: 1 cup
unsalted butter (or vegan butter)
fat2 tbsp
fresh cilantro, chopped
herb2 tbsp
Method
Prepare the squash
5 minutesPeel, seed, and cube the squash into 1-inch pieces.
Boil the squash
10 minutesIn a large pot, bring water and salt to a boil. Add squash and cook until tender, about 10 minutes.
Mash the squash
2 minutesMash the cooked squash directly in the pot with a potato masher or fork until smooth.
Add cornmeal
12 minutesGradually whisk in the cornmeal to avoid lumps. Reduce heat to low and simmer, stirring frequently, until thickened, about 10-12 minutes.
Finish and serve
2 minutesStir in butter if using. Serve hot, garnished with fresh cilantro.
Equipment
- Large pot
- Whisk
- Knife
- Cutting board
- Potato masher
Nutrition facts
Tips
- For a richer flavor, use vegetable or chicken broth instead of water.
- Stir the cornmeal constantly to prevent sticking and lumps.
- Add a handful of grated cheese (like sulguni or mozzarella) for a cheesy version.
Serving suggestions
- Serve as a side dish with roasted meats.
- Enjoy as a comforting breakfast with a drizzle of honey.
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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.