Corn porridge with turkey, sun-dried tomatoes and suluguni
4 servings
40 minutes
Corn porridge with turkey, sun-dried tomatoes, and sulguni is a refined dish of Georgian cuisine that combines simplicity and richness of flavor. This porridge, rooted in traditional Georgian recipes, impresses with its tenderness and rich aroma. The sweet-creamy taste of corn harmoniously complements the tender turkey, tangy sun-dried tomatoes, and stretchy sulguni that adds a cozy, velvety texture to the dish. Butter and rosemary enrich the flavor with depth and subtle spiciness. This porridge is perfect as a hearty dinner or lunch, especially on cool days when warmth and homely comfort are desired.
1
Wash the turkey, dry it with paper towels, and slice it into 1 cm thick pieces. In a deep skillet, heat olive oil and fry the turkey over high heat until golden brown for 3 minutes. Reduce the heat, add diced onion, and cook for another 4 minutes.
- Turkey fillet: 2 pieces
- Olive oil: 4 tablespoons
- Onion: 1 piece
2
Cut the dried tomatoes into small pieces and add them to the pan with the turkey. Add cornmeal, pour in 400 ml of hot water, salt, mix and cook covered on low heat for 20 minutes.
- Sun-dried tomatoes: 50 g
- Cornmeal (polenta): 200 g
- Salt: to taste
- Cornmeal (polenta): 200 g
3
Grate the suluguni or cut it into small cubes. Add it to the cooked porridge, season with butter, mix gently, garnish with rosemary, and serve.
- Suluguni cheese: 200 g
- Butter: 50 g
- Rosemary: 2 sprigs
