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Elarji with hot pepper, stretchy Georgian cheesy cornmeal
Traditional Georgian Elarji with stretchy cheese and hot peppers

Cheesy Georgian Cornmeal with Chili (Elarji)

Author: Flavelo
Recipes Vegetarian & Vegan Dishes Main Courses
Elarji is one of Georgian cuisine's greatest inventions: cornmeal porridge (Ghomi) beaten with heaps of cheese until it becomes a single, infinitely stretchy mass. In the Samegrelo region, this dish symbolizes hospitality. The secret to good Elarji is patience and elbow grease: you must beat ('knead') it until the cheese fully emulsifies with the porridge. The heat of the chili pepper perfectly balances the rich cheesiness.
🕒 Prep Time 10 mins
🍳 Cook Time 45 mins
⌛ Total Time 55 mins
🍽️ Servings 4 servings
🔥 Calories 620 kcal
🌍 Cuisine Georgian (Samegrelo Region)

Ingredients

Equipment Needed

  • Heavy-bottomed pot (to prevent burning)
  • Sturdy wooden spoon for beating

Allergen Information

⚠️ Milk

Instructions

1 ✓

Rinse the cornmeal (to remove chaff), then place it in a pot with cold water. Bring to a boil, then reduce heat and simmer until thick (about 30 minutes).

Tip: Do not salt at the beginning! The cheese will provide plenty of salt.
2 ✓

Once the cornmeal is soft, sift in the fine corn flour while stirring constantly. Cook for another 10-15 minutes until the raw corn taste disappears.

Tip: The fine flour smooths out the coarse texture and binds the water.
3 ✓

Add the cubed cheese and chopped peppers. Now comes the workout: use the wooden spoon to vigorously beat and lift the mass continuously.

Tip: The cheese melts from the heat, and the beating emulsifies it with the porridge.
4 ✓

It's ready when the mass pulls away from the sides of the pot and, when you lift the spoon, the cheese stretches in long, thin strands without breaking.

Tip: Serve immediately, piping hot, while it's still stretchy!

Recipe FAQ

What cheese should I use?
Traditionally, Sulguni is used. If unavailable, use a mix of Low-Moisture Mozzarella (for the stretch) and Feta (for the tang).

Ingredients

  • 1 cup Coarse Cornmeal (Polenta) (approx. 7 oz)
  • 1/2 cup Fine Corn Flour (approx. 2 oz)
  • 14 oz Sulguni Cheese (or Mozzarella/Feta mix)
  • 4 cups Water
  • 2 whole Fresh Hot Peppers (finely chopped, e.g., Jalapeño)
  • 1 tsp Salt (only if the cheese isn't salty)