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Elarji with chilli, Georgian cornmeal porridge with cheese, cooked until stretchy
Authentic elarji with melting cheese and spicy chilli

Elarji with chilli (Georgian cheesy polenta)

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Elarji is one of the most wonderful inventions of Georgian cuisine: cornmeal porridge (Ghomi) stirred with plenty of cheese until it becomes a single, infinitely stretchy mass. In the Samegrelo region, this dish is a symbol of hospitality. The secret to good Elarji is patience and physical strength: it must be stirred ('pounded') until the cheese becomes completely one with the porridge. The piquancy of the chilli pepper counterpoints the rich cheesiness brilliantly.
🕒 Prep Time 10 mins
🍳 Cook Time 45 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 620 kcal
🌍 Cuisine Georgian (Samegrelo region)

Ingredients

Equipment Needed

  • Heavy-bottomed saucepan (to prevent burning)
  • Strong wooden spoon for stirring

Allergen Information

⚠️ Milk

Instructions

1 ✓

Wash the coarse cornmeal (to remove the chaff), then put it on to boil in the cold water. After it boils, turn down to a simmer and cook until thick (approx. 30 minutes).

Tip: Do not salt it at the beginning! The cheese will be salty enough.
2 ✓

When the grit has softened, sift in the fine cornmeal whilst stirring continuously. Cook for another 10-15 minutes until the 'raw corn' taste disappears.

Tip: The fine flour smooths out the texture of the coarse grit and binds the water.
3 ✓

Add the diced cheese and the chilli. Now comes the work: stir and lift the mass continuously and vigorously with the wooden spoon.

Tip: The cheese melts from the heat, and the stirring emulsifies it with the porridge.
4 ✓

It is ready when the mass pulls away from the sides of the pan, and if you lift the spoon, the cheese stretches in long, thin strands without breaking.

Tip: Serve immediately, piping hot, whilst it is still stretchy!

Recipe FAQ

What cheese should I use?
Originally, Sulguni is required. If unavailable, mix mozzarella (for the stretch) and feta (for the flavour).

Ingredients

  • 200 g Coarse cornmeal (Polenta)
  • 50 g Fine cornmeal (or cornflour)
  • 400 g Sulguni cheese (or mozzarella)
  • 1 l Water
  • 2 pcs Fresh chilli peppers (finely chopped)
  • 1 tsp Salt (only if the cheese is not salty)