Gomi
4 servings
30 minutes
This is a simple Lenten dish that is found in one form or another all over the world - for example, mamaliga in Romania or polenta in Italy. In Georgia, especially in Megrelia, gomi quite often replaces bread.
1
To make gomi, you need to buy two types of corn flour at the market: coarse flour and flour for making mchadi. Just say you are going to prepare gomi, and they will give you the right types. Store-bought corn flour in bags is not suitable for gomi.
2
Pour corn flour into cold water in a thin stream - first coarse, then for flatbreads, constantly stirring to avoid lumps.
- Corn flour: 2 glasss
- Water: 3 glasss
3
Place the resulting mixture over medium heat and cook for 2 hours, stirring thoroughly and mashing lumps against the pot's walls. The main thing is not to add flour during cooking, otherwise, a homogeneous mass will not be achieved.
4
When all the liquid has evaporated and the gomi thickens and loses the taste of raw flour, remove the pot from the heat. The porridge should be thick but without lumps. Gomi is served hot on plates and eaten with satsivi and kharcho. The dishes are not mixed: one eats from one plate, for example, satsivi, and from another — gomi.