Elarji
(Adapted from The Georgian Feast)
This very cheesy cornmeal pudding, made here with grits, is a perfect accompaniment to Georgian Pork Stew. The surprise is that ordinary supermarket mozzarella works better than fresh as a substitute for the Georgian sulguni cheese for which this recipe was designed.
Recipe information
Total Time
30 min
Yield
Makes 4 to 6 (side dish) servings
Ingredients
3 cups water
3/4 teaspoon salt
3/4 cup old-fashioned grits (white hominy)
3/4 lb mozzarella, cut into 1/2-inch cubes
Preparation
Step 1
Bring water and salt to a boil in a heavy medium saucepan. Add grits gradually, stirring, and return to boil. Simmer over low heat, stirring, until thick and porridgelike and grains are tender, about 18 minutes.
Step 2
Increase heat to moderate and add mozzarella a little at a time, stirring, until melted into grits. (Mixture will be stringy but pliable.) Serve piping hot.
