Corn porridge with suluguni Disputes on the Internet about what is a real "Elargi" are conducted if not to death, then until the first insult exactly. We are imbued with this topic. And that's what they found out: elarji - corn porridge with a lot of cheese (almost half the volume), cooked in Western Georgia. Usually, this dish is prepared on the basis of water, but there are other variations. For example, on the basis of milk, which is not traditional for Georgians. Another important point concerns cheese. It should be Imeretian cheese, but what if you are not tempted by Georgia and this kind of cheese is not available to you ?! That's right - replace it with the same. For example suluguni or even mozzarela. There is an opinion that the elarji and not the elarji at all, and another traditional Georgian dish is gomi. With regard to the gomi, it is prepared to a dense viscosity and served instead of bread for satsivi, kharcho with nuts, bazhi, etc. And sometimes, already in the ready dish put cheese. In our case, it turned out a full-bodied corn porridge with melted cheese in it. Original and appetizing. And it is possible that experienced Georgian housewives would be surprised to such an elarji. But it's delicious!
Ingredients:- Flour corn 1 tbsp.
- Cheese of Suluguni 200 g
- Milk 700 ml
- Salt 0.5 tsp.
- Step 1 To make the elarge, take: milk, corn flour, suluguni cheese and salt.
- Step 2 Cut the cheese into long thin strips.
- Step 3 Pour the milk into a saucepan and bring to a boil.
- Step 4 Add the cheese to the boiling milk, stirring constantly.
- Step 5 Add salt to taste. It is very important not to overdo this dish!
- Step 6 Now, gradually enter the corn flour. A small trickle, like when cooking semolina porridge.
- Step 7 So, constantly stirring, cook until the mass thickens.
- Step 8 When the mass thickens, cover the pan with a lid, lower the heat to a minimum and cook for 25-30 minutes. Take care that the porridge does not burn. Elarjee serve warm. And remember, this is a very satisfying dish.