Ghomi (Cornmeal Porridge)
Ghomi is a traditional dish from Western Georgia, particularly Samegrelo. It is made from cornmeal and often served with Sulguni cheese, which gives it a unique flavor and texture. This is a hearty and satisfying dish, ideal for cold weather.
Ingredients
- water1½ l
Instructions
5 steps- 1
In a large pot, bring water to a boil with salt. Once the water is boiling, gradually add the coarse cornmeal, stirring continuously with a wooden spoon to prevent lumps.
5 min
100°C
- 2
Simmer on low heat for about 15-20 minutes, until the cornmeal thickens and starts to bubble.
20 min
- 3
Then, gradually add the fine cornmeal, continuing to stir vigorously to achieve a uniform consistency. It's important to avoid any lumps of flour.
10 min
- 4
Continue cooking on low heat for another 10-15 minutes, until the Ghomi becomes very thick and starts to pull away from the sides of the pot. Constant stirring is essential during this process.
15 min
- 5
Serve the prepared Ghomi on plates. Optionally, add pieces of Sulguni cheese to each portion; the heat of the Ghomi will melt the cheese, imparting a special flavor.
Nutrition
1 serving ≈ 551 g
Nutrition values are estimates. - means data is unavailable.
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