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Ghomi
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.
๐ง ์ฌ๋ฃ
- 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)
๐จโ๐ณ ์กฐ๋ฆฌ๋ฒ
- 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.
๐ก ์ ๋ฌธ๊ฐ ํ: 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.
๐ก ์ ๋ฌธ๊ฐ ํ: 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.
๐ก ์ ๋ฌธ๊ฐ ํ: 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.
๐ก ์ ๋ฌธ๊ฐ ํ
- โUsing milk instead of water will result in a richer, creamier Ghomi.
- โThe quality of the cornmeal significantly impacts the final texture.
- โEnsure the cheese is added while the Ghomi is piping hot for optimal melting.
โจ ๋ณํ ์์ด๋์ด
์ด ๋ ์ํผ๋ฅผ ๋๋ง์ ์คํ์ผ๋ก ๋ฐ๊พธ๋ ์๊ฐ
- 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.