Gomi with Suluguni and Butter
A soft cornmeal porridge studded with chunks of Suluguni cheese and butter. Perfect for a hearty Georgian-style breakfast.
- Time
- 40 min
- Serving
- 453 kcal
- Ingredients
- ≈ $1.41
- Protein
- 16 g
Ingredients
- 1 Cornmealpack 700 g ≈ $2.40 65 g
- 2 Butterpack 180 g ≈ $1.58 10 g
- 3 Suluguni cheesepack 300 g ≈ $6.00 55 g
- 4 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Bring 300 ml of water to a boil, then add salt.
Slowly stir in the cornmeal1 in a thin stream while whisking constantly.
Simmer over low heat for 35–40 minutes, stirring often, until the grits are fully tender.
Stir in the butter2 until smooth.
Cut the Suluguni3 into chunks and fold into the hot porridge just before serving.
Serve while the cheese begins to melt from the gomi’s warmth.
Tips
- Why it works
- Add the butter at the end so it doesn't burn and spreads evenly through the porridge. Pour the grits in a thin stream while stirring, otherwise they cook into lumps.
- Substitutions
- Replace the suluguni with feta (55 g), it's less fatty but keeps the chunks. Replace the butter with ghee (10 g) if you have no fresh butter.
- Common mistakes
- The porridge turns out dry if you stir it rarely or cook it over high heat. It will stick to the bottom and won't soften fully.
- Storing and reheating
- Keeps for 2 days in the fridge. Reheat in a water bath, adding 10 ml water so it doesn't dry out. Don't freeze.
- Serve with
- Serve with tea or coffee so the cheese melts faster and the porridge doesn't cool. Give it to a child with honey if you want something sweet.
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