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Elarji with Sulguni Cheese

A close-up of a wooden spoon lifting a thick, stretchy mass of golden elarji oozing melted sulguni cheese, with a rustic clay pot in the background.
Prep
5 mins
Cook
35 mins
Servings
4
GeorgianEasyLunchVegetarianGluten Free

About this dish

Elarji is a beloved Georgian comfort dish from the Samegrelo region—a thick, creamy cornmeal porridge melted with sulguni cheese until it stretches like a dream. Serve it hot alongside pickles or fresh herbs, and you’ll feel the warmth of a Megrelian kitchen.

This dish is all about the glorious pull of cheese, so don’t hold back!

Ingredients

UK and US measurements are both included for every recipe.

Coarse ground cornmeal

grain

1 cup (200g)

Imperial measurement: 1 cup (7 oz)

Water

liquid

2 cups (480 ml)

Imperial measurement: 2 cups

Whole milk

dairy

2 cups (480 ml)

Imperial measurement: 2 cups

Sulguni cheese, shredded

dairy

300g

Imperial measurement: 10.5 oz

Salt (to taste)

seasoning

1/2 teaspoon

Butter (optional for richness)

fat

1 tablespoon (15g)

Imperial measurement: 1 tablespoon

Method

1

Mix Liquid and Cornmeal

PT2M

In a heavy-bottomed pot, bring water and milk almost to a gentle boil. Gradually pour in the coarse cornmeal while whisking continuously to avoid lumps.

2

Cook the Porridge

PT20M

Reduce the heat to low. Stir constantly with a wooden spoon over low heat while the mixture thickens completely. The cornmeal must absorb all the liquid and turn very thick, about 20 minutes.

3

Melt the Cheese

PT3M

When the porridge is thick and starts pulling away from the sides, slowly add the shredded sulguni. Keep stirring for another 2 to 3 minutes until the cheese melts fully and becomes stretchy. The mass should form a smooth ball with visible cheese threads when you lift the spoon.

4

Remove and Rest

PT3M

Take the pot off the heat, add salt (remember sulguni is salty so go easy), and optional butter if using. Stir again gently. Let it rest three minutes so the elarji finishes pulling together and becomes sofa-soft, ready to serve.

5

Serve piping hot

PT2M

Bring the whole clay pot or pan straight to the table. Traditionally, everyone eats communally from the center using pieces of mchadi or fresh bread to scoop up the stretchy hot cheese – literally pull and enjoy like family.

Equipment

  • Heavy-bottomed pot (or a clay ketsi if you have one)
  • Wooden spoon or whisk
  • Grater for sulguni

Nutrition facts

360 kcal
Calories
23 g
Protein
44 g
Carbohydrates
18 g
Fat
3 g
Fiber
890 mg
Sodium

Tips

  • Be careful not to stop stirring after adding the cornmeal or it might grab and burn on the bottom, use a heavy pot so heat stays gentle.
  • If you can't get genuine sulguni, substitute a mix of low-moisture mozzarella and a mild feta to mimic that layered briny-creamy flavor.
  • Serve the elarji fresh as soon as it's ready for the ideal stretch because once it cools down, it loses that spectacular pull.
  • For a vegan twist (heartbreaking for a Georgian I know), replace milk with oat milk / water 50:50 and use a cultured vegan cheese blended with a little tapioca, but full disclosure – nothing beats real gooey sulguni.

Serving suggestions

  • Serve this great cheese-heavy georgian staple hot family-style in the pot accompanied by pickled vegetables (jonjoli or gherkins), fresh tarragon, cilantro, and traditional baked mchadi (Georgian cornbread).

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Nino Beridze

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.