About this dish
A stretchy, cheesy cornmeal porridge from western Georgia, similar in texture to fondue.
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Ingredients
🌽1.5 cups cornmeal
🧀500g sulguni cheese, shredded
🫙4 cups water
Method
Serves 21
Bring water to a boil and whisk in the cornmeal gradually.2
Cook, stirring constantly, until thick.3
Add shredded sulguni cheese gradually, stirring vigorously until fully melted and stretchy.4
Continue stirring until the mixture pulls away from the pot sides.5
Serve immediately while hot and stretchy.✓ What Makes it Authentic
Elarji is a specialty of Georgia's Samegrelo region, distinguished by its elastic, cheese-laden texture.
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