Elardji with Suluguni
A thick, hearty cornmeal porridge loaded with suluguni cheese. This stretchy, salty cheese makes the dish rich and filling without meat.
- Time
- 40 min
- Serving
- 647 kcal
- Ingredients
- ≈ $2.87
- Protein
- 33 g
Ingredients
- 1 Cornmealpack 700 g ≈ $2.40 80 g
- 2 Suluguni cheesepack 300 g ≈ $6.00 130 g
- 3 Salt 2 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Bring 320 ml (1 ⅓ cups) of water to a boil, season with salt, then reduce the heat.
Slowly sprinkle in the cornmeal1 in a thin stream while stirring constantly with a whisk.
Simmer on low heat for 25–30 minutes, stirring often, until the porridge thickens.
Grate or slice the suluguni2 cheese thinly.
Fold the cheese into the hot porridge and stir for 3–5 minutes until the mixture becomes stretchy.
Serve immediately while the cheese is still melted.
Tips
- Why it works
- Add the salt right away so the grits don't take longer to absorb the water and stay raw inside. Stir with a whisk to prevent lumps, they won't dissolve even with long cooking.
- Substitutions
- Replace the suluguni with grated hard cheese (120 g), it will be less stretchy but still filling. Instead of cornmeal, use corn flakes (70 g), but cook longer, 35 minutes.
- Common mistakes
- If the porridge falls apart when you add the cheese, the grits are undercooked. Check doneness: the grains should be translucent and the porridge thick but not dry.
- Storing and reheating
- Eat right away, the cheese separates quickly. Keeps for 1 day in the fridge, but the cheese turns watery. Reheat in a dry pan, stirring constantly.
- Serve with
- Serve with cherry tomatoes and green onion cut into rings. Good for a weekday dinner when you want something hearty without meat.
Comments 0
Sign in to leave a comment.
No comments yet.