Main Course

Gomi with Zucchini: Georgian Cornmeal Porridge with Summer Squash

Original name: Gomi with Zucchini

Prep

10 minutes

Cook

20 minutes

Servings

GeorgianEasyDinnerVegetarianGluten FreeHigh Fiber

About this dish

Gomi is a beloved Georgian staple—a creamy, comforting cornmeal porridge that’s traditionally enjoyed with sulguni cheese. This version lightens things up with tender zucchini stirred right in, adding a gentle sweetness and a rustic, homey feel.

It’s the kind of dish that wraps you in warmth, like a bear hug from grandma, and it comes together in about 25 minutes for a weeknight dinner or a cozy weekend brunch.

Ingredients

UK and US measurements are both included for every recipe.

cornmeal

grain

1 cup (150g)

Imperial: 1 cup

water

liquid

4 cups (960ml)

Imperial: 4 cups

zucchini

vegetable

2 cups, grated (about 250g)

Imperial: 2 cups. shredded

onion

vegetable

1 medium, finely chopped

Imperial: 1 medium

garlic

vegetable

3 cloves, minced

Imperial: 3 cloves

vegetable oil or butter

fat

2 tablespoons (30ml)

Imperial: 2 tablespoons

salt

seasoning

1 teaspoon (5g), plus more to taste

Imperial: 1 teaspoon

white pepper

seasoning

1/4 teaspoon

fresh dill

herb

3 tablespoons, minced

Imperial: 3 tablespoons

fresh parsley

herb

2 tablespoons, minced

Imperial: 2 tablespoons

Method

Sauté the aromatics

5 minutes

In a heavy-bottomed pot or large skillet, heat the oil or butter over medium heat. Add the chopped onion and cook for 4–5 minutes until translucent. Add the minced garlic and sauté for another minute until fragrant.

Bloom the cornmeal

2 minutes

Stir in the cornmeal and toast it with the onion mixture for about 2 minutes, stirring constantly. This step removes the raw corn flavor and gives the gomi a nutty note.

Add liquid and stir

3 minutes

Slowly pour in the water while stirring with a wooden spoon to prevent lumps. Add about 3/4 of the salt and keep stirring until the mixture comes to a gentle boil, then reduce the heat to low.

Simmer the porridge

15 minutes

Let the gomi simmer for 15–18 minutes, stirring every few minutes, until the cornmeal is fully cooked, soft, and thickened to a creamy but still spoonable consistency. Add more salt to taste and a pinch of white pepper if using.

Add the zucchini and finish

4 minutes

Fold in the grated zucchini and half of the fresh dill. Cook for another 3–4 minutes, letting the zucchini heat through and meld into the porridge. Adjust seasonings.

Serve

none

Serve hot, topped with the remaining dill, parsley, and a swirl of oil or a knob of butter if you like. This is comfort in a bowl.

Equipment

heavy-bottomed pot
wooden spoon
measuring cups and spoons

Nutrition facts

360 kcal

Calories

5 g

Protein

40 g

Carbohydrates

7 g

Fat

5 g

Fiber

590 mg

Sodium

Tips

Stir the gomi frequently, especially in the beginning, to keep it smooth and free of lumps. Use a wooden spoon — it gets the job done and doesn't scratch your pot.
If you like your gomi thicker, cook it an extra five minutes.
If.
If it gets too thick, whisk in a little boiling water until it relaxes to your preferred texture.
Traditional gomi is often enjoyed with sharp sulguni cheese melted on top.
If.
If you have some, shred a handful over the hot porridge — it’s magical.
Grated zucchini plumps up during cooking, so don’t worry if it looks like a lot at first. That moisture actually makes the gomi even silkier.

Serving suggestions

Serve the gomi hot as a main course or as a comforting side with grilled meats or roast chicken. It's also wonderful with a dollop of matsoni (Georgian yogurt) and a scattering of fresh herbs.

Rate this recipe

No ratings yet. Be the first to rate it.

Recipe by

Nino Beridze

Specialises in Georgian cuisine

Nino 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.