Ghomi with Sulguni
Thick white cornmeal porridge served hot with sulguni melting into each portion. Add butter if desired.
Ingredients
Instructions
5 steps- 1
Bring 1 liter water and 1 teaspoon salt to a rolling boil in a heavy pot.
- 2
Add the coarse cornmeal in a thin stream while stirring constantly; stir vigorously for 2 - 3 minutes to remove lumps.
- 3
Reduce to low heat and cook for 25 - 30 minutes, stirring every few minutes and scraping the bottom, until thick and beginning to pull from the pot.
- 4
Gradually add the fine corn flour and stir vigorously over low heat for 5 - 10 minutes, until smooth, dense and pulling cleanly from the pot. Taste and adjust salt.
- 5
Serve immediately, placing sulguni pieces in each hot portion to soften and melt. Add the optional butter on top.
Nutrition
1 serving ≈ 313 g
Nutrition values are estimates. - means data is unavailable.
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