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Ghomi

Name: Ghomi
Prep time: PT10 minutes
Cook time: PT30 minutes
Total time: PT40 minutes
Yield: 4
Cuisine: Georgia
Ingredients: 200 g Coarse ground cornmeal; 4 tbsp Fine ground cornmeal or cornflour; 1.5 liters Water (or milk for a richer version); 1 tsp Salt; 40 g Butter (plus more for serving); 400 g Sulguni cheese (cut into strips, or other melting cheese like Imeretian or Mozzarella)

Ghomi is a traditional porridge from the Samegrelo region of Georgia, made primarily from coarse cornmeal and water. It has a thick, polenta-like consistency and is traditionally served hot, topped with strips of melting Sulguni cheese and butter.

準備時間10 minutes

調理時間30 minutes

合計時間40 minutes

分量4

難易度Easy

オリジナル· Feb 8

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🧂 材料

200 g Coarse ground cornmeal
4 tbsp Fine ground cornmeal or cornflour
1.5 liters Water(or milk for a richer version)
1 tsp Salt
40 g Butter(plus more for serving)
400 g Sulguni cheese(cut into strips, or other melting cheese like Imeretian or Mozzarella)

👨‍🍳 作り方

1
Rinse the coarse cornmeal under running water to remove any impurities. Place it in a deep pot and add enough water to cover it completely.
💡 プロのコツ: Rinsing helps ensure a cleaner taste.
2
Bring the mixture to a boil over medium heat, then reduce to low and cook, stirring frequently, for about 20-25 minutes until it starts to thicken and become paste-like.
💡 プロのコツ: Constant stirring is important to prevent lumps and sticking.
3
Gradually add the fine cornmeal (or cornflour) and butter, stirring vigorously and mashing to incorporate. Continue to cook on very low heat for another 5-7 minutes until the Ghomi has a thick, porridge-like consistency.
💡 プロのコツ: Mash well to ensure a smooth texture.
4
While the Ghomi is still hot, spoon it onto serving plates. Immediately top with strips of Sulguni cheese and additional butter. The heat from the Ghomi will melt the cheese and butter.

調理履歴を記録する

💡 プロのコツ

✓Using milk instead of water will result in a richer, creamier Ghomi.
✓The quality of the cornmeal significantly impacts the final texture.
✓Ensure the cheese is added while the Ghomi is piping hot for optimal melting.

✨ アレンジアイデア

このレシピを独自にアレンジするためのヒント

Ghomi can be served with various Georgian sauces like Bazhe (walnut sauce) or Tkemali (sour plum sauce).
Elarji is a variation where Sulguni cheese is mixed directly into the Ghomi while cooking.