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Georgian

Elarji

Elarji is a Megrelian cornmeal porridge folded with plenty of sulguni until it becomes glossy, thick, and beautifully stretchy. It is served piping hot, when the cheese pulls in long ribbons from the spoon.

Elarji — Georgian — ChefSnap
10 minsPrep
25 minsCook
4Serves
MediumDifficulty
720 kcal per serving28g protein 72g carbs 38g fat
Watch it made — ElarjiWatch it madeGeorgian cooking with Nino · 7:19

Ingredients

Method

  1. In a heavy saucepan, bring the water, milk, and salt to a gentle boil over medium heat.
  2. Slowly pour in the cornmeal in a thin stream, whisking constantly to prevent lumps.
  3. Reduce the heat to low and cook, stirring continuously with a wooden spoon, until the mixture becomes very thick and smooth, about 15–20 minutes.
  4. Add the butter and continue stirring until fully melted and incorporated.
  5. Cut the Sulguni into small pieces, add it gradually to the hot cornmeal, and keep stirring until the cheese melts and the mixture turns stretchy and elastic.
  6. Serve the Elarji immediately while hot and gooey.

Common questions

Can I substitute another cheese for sulguni in elarji?

Yes, use another mild, salty, good-melting cheese with some stretch, such as mozzarella mixed with a little feta or young provolone. Avoid hard, dry cheeses; they won’t melt smoothly or give the elastic texture.

How long does it take to make elarji from start to finish?

Plan for about 35 to 45 minutes total. The cornmeal cooks for 25 to 30 minutes first, then the cheese is melted in over 5 to 8 minutes. Serve immediately while hot and stretchy.

What are the most common mistakes when making elarji?

The main mistakes are adding the cornmeal too fast, which causes lumps, and adding the cheese over heat that is too high, which can make it separate or get stringy in a bad way. Stir constantly and keep the heat low.

Can I store leftover elarji and reheat it later?

Elarji is best fresh, because it firms up as it cools. You can refrigerate leftovers for 1 to 2 days, but reheating usually makes the texture less stretchy. Reheat gently with a splash of water over low heat.

What should I serve with elarji?

Serve it very hot, as soon as the cheese is fully melted. It works well as a side with grilled meats, stews, or pickles, and also with a simple salad or yogurt-based dish to balance the richness.