Main Course
Gomi with Sulguni Cheese
About this dish
Gomi is a rustic Georgian cornmeal porridge, traditionally served in Samegrelo and eaten with your fingers alongside a bowl of rich sulguni cheese. The addition of melting, salty-sweet sulguni turns an everyday staple into a deeply comforting meal, often shared straight from the pot at the family table.
Ingredients
UK and US measurements are both included for every recipe.
Coarse cornmeal
grain200 g
Imperial measurement: 1 cup
Water
liquid1 L
Imperial measurement: 4 cups
Sulguni cheese
dairy150 g
Imperial measurement: 1 1/2 cups shredded
Butter
fat30 g
Imperial measurement: 2 tbsp
Salt
seasoning1 tsp
Fresh cilantro
herb10 g
Imperial measurement: 1/4 cup chopped
Method
Boil the water
5 minBring the water to a rolling boil in a heavy-bottomed pot over high heat. Add the salt.
Whisk in the cornmeal
2 minSlowly pour the cornmeal into the boiling water in a thin stream, whisking constantly to prevent lumps. Reduce the heat to low.
Simmer until thick
12-15 minCook, stirring frequently with a wooden spoon, until the mixture is very thick and pulls away from the sides of the pot, about 12 to 15 minutes. This slow stir makes it smooth instead of gluey.
Melt in the sulguni and butter
2 minRemove the pot from heat and stir in the shredded sulguni and butter until fully melted and creamy. Taste and adjust salt if needed.
Serve hot
2 minSpoon the gomi into warm bowls. Traditionally, it is shaped into small balls with your fingers and dipped into extra cheese, but a bowl and spoon work beautifully too. Garnish with cilantro if you like.
Equipment
- Heavy-bottomed pot
- Wooden spoon
- Whisk
- Measuring cups
Nutrition facts
Tips
- Use coarse cornmeal, not fine corn flour, so the gomi keeps a pleasant, slightly grainy texture.
- If.
- If you only have fine cornmeal, reduce the cooking time by a few minutes.
- Stir slowly and steadily while the cornmeal cooks, this prevents lumps and helps release the starches for a smooth porridge.
- Sulguni is mild and salty, but if you can't find it, a mix of low-moisture mozzarella and a little feta makes a good substitute.
Serving suggestions
- Serve with a simple tomato and cucumber salad dressed with walnut oil.
- Enjoy for breakfast with a drizzle of honey or jam on the side.
- Pair with a glass of cold yogurt drink or plain kefir.
- Top with extra grated sulguni and a sprinkle of chopped cilantro.
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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.