Chvishtari
Georgian Cornbread with Cheese
Chvishtari is a savory Georgian cornbread, often made in the mountainous regions, featuring a delightful blend of cornmeal and cheese, resulting in a slightly crispy exterior and a soft, cheesy interior. It's a comforting and flavorful staple, perfect as a side dish or a light meal.
🧂 Ingredients
- 2 cups Cornmeal
- 1.5 cups Water
- 1 tsp Salt
- 4 tbsp Butter(melted, plus more for greasing)
- 200 g Cheese(grated (e.g., Sulguni, Imeretian, or a mix of mozzarella and feta))
- 1 large Egg
👨🍳 Instructions
- 1
In a medium saucepan, combine cornmeal, water, and salt. Bring to a boil over medium heat, stirring constantly.
💡 Tip: Stirring prevents lumps and scorching. - 2
Reduce heat to low and simmer, stirring frequently, for about 10-15 minutes, or until the mixture thickens to a porridge-like consistency.
⏱️ 15 minutes - 3
Remove from heat. Stir in the melted butter, grated cheese, and the egg until well combined and the cheese is melted.
💡 Tip: Ensure the mixture is not too hot when adding the egg to prevent it from scrambling. - 4
Preheat oven to 375°F (190°C). Grease a baking dish or cast-iron skillet with butter.
⏱️ 5 minutes - 5
Pour the cornmeal and cheese mixture into the prepared baking dish and spread evenly. You can also form individual patties and place them on a baking sheet.
💡 Tip: For individual patties, moisten your hands to prevent sticking. - 6
Bake for 20-25 minutes, or until golden brown and slightly firm to the touch.
⏱️ 25 minutes💡 Tip: The edges should be slightly crispy. - 7
Let cool slightly before serving. Chvishtari is best served warm.
💡 Pro Tips
- ✓Use good quality, flavorful cheese for the best taste.
- ✓Adjust the amount of water if the mixture is too thick or too thin.
- ✓For a richer flavor, you can add a tablespoon of sour cream to the batter.
✨ Twist Ideas
Inspiration for your own version of this recipe
- Add finely chopped herbs like dill or parsley to the batter.
- Incorporate a pinch of red pepper flakes for a hint of spice.
- Pan-fry individual patties in butter until golden brown on both sides for a different texture.