Gomi with Suluguni and Butter

1. 1 Cornmealpack 700 g ≈ $2.40 65 g
2. 2 Butterpack 180 g ≈ $1.60 10 g
3. 3 Suluguni cheesepack 300 g ≈ $6.00 55 g
4. 4 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Bring 300 ml of water to a boil, then add salt.

2. Slowly stir in the cornmeal¹ in a thin stream while whisking constantly.

3. Simmer over low heat for 35–40 minutes, stirring often, until the grits are fully tender.

4. Stir in the butter² until smooth.

5. Cut the Suluguni³ into chunks and fold into the hot porridge just before serving.

6. Serve while the cheese begins to melt from the gomi’s warmth.