Breakfast & Brunch
Gomi with Yogurt: Georgian Cornmeal Porridge with Matsoni
Original name: Gomi with Yogurt
About this dish
Gomi is a comforting Georgian cornmeal porridge, gentle on the stomach and often enjoyed with a spoonful of cool, tangy yogurt or matsoni. In western Georgia, this humble dish is a beloved breakfast or light supper, showing how simple ingredients can warm both body and soul.
Ingredients
UK and US measurements are both included for every recipe.
Medium-grind cornmeal
grain200 g
Imperial measurement: 1 cup
Water
liquid1 L
Imperial measurement: 4 cups
Fine salt
seasoning1 tsp
Plain yogurt or matsoni
dairy240 ml
Imperial measurement: 1 cup
Unsalted butter
fat2 tbsp
Fresh mint leaves
herb1 tbsp
Method
Bring water to a boil
PT5MIn a heavy-bottomed saucepan, bring the water and salt to a rolling boil over medium-high heat.
Whisk in cornmeal
PT1MSlowly rain in the cornmeal while whisking constantly to prevent lumps.
Simmer and stir
PT20MReduce heat to low and simmer, stirring frequently with a wooden spoon, until the porridge thickens and pulls away from the sides of the pan, about 15–20 minutes.
Finish and serve
PT2MRemove from heat, stir in butter if using, and spoon into bowls. Top each serving with a generous dollop of yogurt and a sprinkle of fresh mint.
Equipment
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Nutrition facts
Tips
- Whisk continuously when adding the cornmeal to avoid lumps, a steady stream and constant motion are key.
- For a creamier texture, replace some of the water with milk or a mix of milk and water.
- Matsoni, a Georgian fermented milk, is traditional here, if you can't find it, a good-quality plain yogurt works beautifully.
Serving suggestions
- Serve warm as a comforting breakfast or light dinner. It pairs well with fresh fruit, a drizzle of honey, or a sprinkle of crushed walnuts.
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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.