Elarji

Ingredients

• 6⅓ ozcoarse white cornmealrinse several times until water runs clear
• 4 tbspcorn flourfrom white corn
• 1⅓ lbsulguni cheesefresh, sliced or coarsely grated; low-moisture mozzarella as substitute
• 3⅓ cupswater
• saltto taste
• 7 ozmilletonly for the older millet version instead of cornmeal (optional)
• 3½ ozsmoked sulguniin addition to fresh cheese in the millet version (optional)
• ⅔ ozbuttermillet version only (optional)
• ⅛ ozMintfinely chopped or as a leaf for garnish (optional)
• 6 ozwalnutsfor the bazhe walnut sauce served alongside (optional)
• 4 clovesgarlicfor the walnut sauce (optional)

Method

1. Put the coarse white cornmeal in a pot, cover it with cold water and wash it several times: stir, pour off the water along with anything floating on top, and repeat until the water stays clear.
2. Add the water to the washed cornmeal, bring it to a boil and season with salt.
3. Turn the heat down and cook the cornmeal for 30–35 minutes over low heat, stirring frequently to constantly so nothing catches on the bottom.
4. Sprinkle in the fine corn flour and cook for another 15 minutes, stirring the whole time, until you have a very thick mass that's hard work to move.
5. Cut the sulguni into strips or grate it coarsely, then add it to the hot cornmeal.
6. Stir and pound vigorously for 2–3 minutes, until the cheese has melted completely, the mass pulls long strands and comes away from the sides of the pot.
7. Portion the elarji onto flat plates using a wet spoon or a wet bowl, and serve it hot right away.

Tips and variations

The older, Old Georgian version is made with millet instead of cornmeal: cook the millet, drain it well, melt both fresh and smoked sulguni into it, and round it off with butter and finely chopped mint. Leftover elarji, once cooled, can be rolled into balls, turned in breadcrumbs, then egg, then breadcrumbs again, and fried crisp in hot oil. Bazhe, the walnut and garlic sauce, goes well alongside: grind 170 g walnuts finely with 4 garlic cloves, ucho suneli, Imeretian saffron and chilli, then loosen with vinegar and a little water until smooth and season with fresh coriander — or you can simply put out a little extra cheese and a few mint leaves.