Elarji

In cold water, we gradually add corn flour — first coarse, then fine, constantly stirring to avoid lumps. We place the mixture over medium heat and cook for 2 hours, stirring thoroughly and mashing lumps against the pot's walls. When the porridge thickens and loses the taste of raw flour, we remove the pot from the heat.

Cut the cheese into pieces and add it to the hot porridge. You can use unsalted Imeretian cheese, regular or smoked Suluguni, or mix several types of cheese. Place the pot back on medium heat and cook, stirring, until the cheese completely melts. Serve hot.