Ghomi
Ghomi is a traditional Georgian porridge made from coarse and fine cornmeal, cooked with water until it reaches a thick, creamy consistency. It's a staple in the Samegrelo region, often served as a side dish or a base for other foods, and traditionally topped with butter and Sulguni cheese.
🧂 Ingredients
- 1 kg Coarse cornmeal
- 300 g Fine corn flour
- 1.5 liters Water(or as needed)
- 1 tsp Salt
- 40 g Butter(for serving)
- 500 g Sulguni cheese(sliced, for serving)
👨🍳 Instructions
- 1
Rinse the coarse cornmeal thoroughly under running water. Place it in a saucepan and cover with water, removing any cornmeal grains that float to the surface.
- 2
Put the pot on a moderate flame and bring to a boil. Cook until the cornmeal becomes paste-like. If the consistency is too thick, add more water and stir.
- 3
Once a single, porridge-like mass is achieved, gradually add the fine corn flour while kneading vigorously to avoid lumps. Continue boiling for a few more minutes.
- 4
Reduce the heat to low and continue to cook, stirring frequently, for about 20-25 minutes, until the ghomi reaches a thick, porridge-like consistency. It should be firm enough to hold its shape when placed on a plate.
- 5
Serve hot. Traditionally, ghomi is served with strips of butter and slices of Sulguni cheese placed on top, allowing them to melt into the porridge.
💡 Pro Tips
- ✓If fine corn flour is unavailable, semolina can be used as a substitute.
- ✓The consistency can be adjusted by adding more water if it becomes too thick.
- ✓Ghomi can also be served with walnut sauce (Bazhe) or other Georgian dishes.
🔄 Variations
- Some prefer to use milk instead of water for a richer flavor.
- Elarji is a variation where cheese is mixed directly into the ghomi.