Georgian · Side
Creamy cornmeal pulled into dramatic strands by sulguni.
Photo by Georgian Recipes at Georgia About; color processing by Off-shell · CC BY 3.0 · Resized and converted to WebP for web display.
Elarji is a Mingrelian cornmeal dish transformed by generous sulguni cheese. The finished mixture should be silky and elastic enough to pull into long strands.
Technique notes
Recipe status
A named independent cook or chef has published a prepared version of this dish, and that verification is credited below. It verifies their version—not Gastromica’s exact quantities, timing or method. Measured search evidence, exact-recipe testing and final JB approval remain separate gates.
How the new system works →Evidence behind this edition
Reviewed August 2, 2026. Research sources inform this edition. Any external cook verification is separately named, linked and limited to the independently prepared version described in that source.
cornmeal porridge; large amount of melting cheese; low heat; vigorous mixing
Declared allergens: milk
Cool promptly in shallow containers, refrigerate within two hours, keep no longer than the recipe's stated period or USDA's 3–4 day ceiling (whichever is shorter), and reheat leftovers to 165°F/74°C when reheating is appropriate.
Do not treat a quality date as proof of safety. Wild greens and mushrooms must be positively identified and food-grade. Diet labels do not guarantee absence of cross-contact. Dish-specific dairy/egg handling instructions remain applicable.
Darra Goldstein / Gourmet test kitchen is credited with preparing and publishing an independent version of this dish in Cornmeal Pudding with Cheese (Elarji) for Epicurious / Gourmet.
What this supports: dish identity, method, texture/doneness, serving result.
Verifies an independently prepared version of the dish, not Gastromica’s exact recipe. This American adaptation uses white hominy grits and supermarket mozzarella instead of Georgian cornmeal and sulguni.
Georgian kitchen
Georgian elarji combines fine cornmeal and melting sulguni-style cheese into a creamy, stretchy dish.
Bring water and salt to a boil. Whisk in cornmeal slowly.
Reduce heat and cook 20–25 minutes, stirring often, until completely smooth and tender.
Lower heat and beat in cheese by handfuls, waiting for each addition to melt.
Beat in butter for 3–4 minutes until glossy and elastic. Serve immediately.
Review ingredient labels for allergens and cross-contact. Follow the recipe’s handling notes, refrigerate perishable food promptly, and use an instant-read thermometer where a safe internal temperature is specified.
You are the test kitchen
Cook, taste and record what happened. These private notes stay in this browser; Gastromica does not receive or publish them.
Research EditionGood to know
Elarji is a Mingrelian cornmeal dish transformed by generous sulguni cheese. The finished mixture should be silky and elastic enough to pull into long strands.
Best immediately; refrigerate leftovers for 2 days and reheat slowly with water.
Serve hot as a side for stews, vegetables or roasted meat.
