Cornmeal Pudding with Cheese |
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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Elarji(Adapted from The Georgian Feast) This very cheesy cornmeal pudding, made here with grits, is a perfect accompaniment to Georgian Pork Stew. The surprise is that ordinary supermarket mozzarella works better than fresh as a substitute for the Georgian sulguni cheese for which this recipe was designed. Ingredients:
3 cups water |
3/4 teaspoon salt |
3/4 cup old-fashioned grits (white hominy) |
3/4 lb mozzarella, cut into 1/2-inch cubes |
Directions:
1. Bring water and salt to a boil in a heavy medium saucepan. Add grits gradually, stirring, and return to boil. Simmer over low heat, stirring, until thick and porridgelike and grains are tender, about 18 minutes.
2. Increase heat to moderate and add mozzarella a little at a time, stirring, until melted into grits. (Mixture will be stringy but pliable.) Serve piping hot.
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