Elarji (Georgian Cheese Cornmeal Porridge) with Yogurt

In a heavy-bottomed saucepan, combine 2 cups water, 1 cup milk, and 1 teaspoon salt. Heat over medium-high heat until it just begins to simmer, stirring occasionally.

Reduce heat to medium-low and begin whisking in the cornmeal in a slow, steady stream. Keep whisking to prevent lumps as the mixture thickens.

Switch to a wooden spoon and continue cooking over medium-low heat, stirring frequently, until the cornmeal is fully cooked and thickens to a soft mush. This takes about 10–15 minutes. The mixture will pull away from the sides of the pan as it finishes.

Stir in 2 tablespoons butter until melted, then add the shredded sulguni cheese by handfuls, stirring well after each addition. Continue until the cheese is completely melted into a smooth, elastic dough-like mass. It will be cohesive and stretchy, similar to polenta but much cheesier.

Remove from heat. Spoon elarji onto warm plates and top each serving with a comfortable dollop of yogurt, which is essential in Samegrelo. Alternatively, serve with yogurt passed at the table if preferred.