Ghomi

Method

1. 01

   Rinse 250 g coarse white corn grits in several changes of cold water, rubbing them lightly with your hand, until the water is mostly clear. Drain well.

   
2. 02

   Put the rinsed grits in a heavy pot with 1.4 liters water and 0.75 teaspoon salt. Bring to a gentle simmer over medium heat, stirring once or twice as the grains settle.

   
3. 03

   Reduce the heat to low, partly cover, and cook for 25-30 minutes, stirring more often as the mixture thickens so it does not stick. Add a small splash of water only if the grits become stiff before they soften.

   ⏱ 25 min
4. 04

   When the grits have softened into a thick porridge, sprinkle in 75 g fine white cornmeal gradually while stirring and pressing firmly with a wooden spoon. Keep the heat low so the cornmeal hydrates without forming lumps.

   
5. 05

   Continue cooking and beating the ghomi for 8-10 minutes, scraping the bottom and sides, until it is smooth, very thick, and pulls away from the pot in heavy folds.

   ⏱ 8 min
6. 06

   Dip a ladle or spoon in hot water and portion the ghomi onto warm plates. Tuck 250 g sliced sulguni into the hot porridge, add 30 g butter if using, and serve immediately. Ghomi is especially good with bazhe on the side if you have it.