Elarji — Cornmeal and Cheese Polenta

Georgian Non Fasting Published April 21, 2026

Non-Fasting Recipe: This dish contains meat, dairy, or eggs and is intended for feast days and non-fasting periods.

From Samegrelo (western Georgia): a thick, stretchy polenta of fine cornmeal cooked with vast
quantities of sulguni cheese until the cheese pulls into stretchy ropes. Elarji is eaten with adjika
and by hand — torn off in elastic strips. One of the most extraordinary cheese dishes in the world.

FASTING LEVEL: Non-Fasting (dairy-heavy, milk and cheese)

SERVINGS: 4
TIME: 45 minutes

INGREDIENTS:
- 300 g fine white cornmeal (not instant polenta)
- 500 g sulguni cheese, cubed (or substitute 300 g low-moisture mozzarella + 200 g halloumi)
- 800 ml water
- 400 ml whole milk
- 100 g butter
- 1.5 teaspoons salt

For serving:
- Adjika (Georgian chilli paste) or red pepper flakes
- Georgian tkemali or pickled vegetables
- Fresh cilantro

METHOD:
1. Bring water, milk, and salt to a simmer in a heavy-bottomed pot.
2. Whisk cornmeal gradually into the hot liquid to prevent lumps. Reduce heat to low.
3. Cook, stirring constantly with a wooden spoon, for 20-25 minutes. The polenta should become very thick and pull away from the sides of the pot.
4. Add butter and stir until melted.
5. Reduce heat to very low. Add cheese cubes in handfuls, stirring vigorously with the wooden spoon after each addition. The cheese must melt fully into the polenta.
6. Continue stirring forcefully — this is arm work — for 8-10 minutes. The mixture will transform from a paste into a glossy, elastic mass. When you lift the spoon, the elarji should stretch in long cheese strings.
7. Scoop immediately onto a warm platter. Elarji cools fast, and it is meant to be eaten hot and stretchy.
8. To eat: tear off strips by hand (or with a spoon). Dip into adjika or tkemali. Serve with fresh cilantro.

NOTES:
- The cheese must be the right kind — fresh, salty, mildly stringy. Sulguni is perfect. Mozzarella + halloumi replicates the salt and stretch. Dry cheeses like cheddar will not work.
- Elarji will not stay stretchy once it cools. Have your guests at the table before you start serving.
- This is a weekend or special-occasion dish — the stirring is labour-intensive. Worth every minute.
- Some Samegrelo cooks use ghomi (a specific type of polenta) instead of cornmeal. If you have access to a Georgian grocer, look for it.

NUTRITION (per serving, approximate):
Calories: 660 | Protein: 32 g | Carbohydrates: 56 g | Fat: 38 g | Fibre: 4 g