Mamaliga is delicious dish from Georgia’s Abkhazia region that resembles elarji from Samegrelo region. Usually mamaliga is prepared with coarse cornmeal and salty sulguni cheese (Georgian cheese similar to mozzarella). It also reminds of Italian polenta as well. Mamaliga differs from elarji (another cornmeal) for its yellow color. Ideal mamaliga should be smooth and stretchy. The dish goes well with spicy adjika sauce and should be consumed hot or warm.
- 1 glass coarse cornmeal
- 2.5 glasses water
- 150 g Sulguni cheese
- 1 tablespoon butter
- Rinse the coarse cornmeal in water. Pour flour little by little in boiling water continuously stirring. Mix up well to avoid lumps. Simmer the mixture for 10-12 minutes.
- . When the porridge is ready add butter and mix. Add chopped or grated cheese to mamaliga and gently combine the mass.
- When cheese melts and stretches, remove saucepan from stove and serve the dish. You can additionally garnish the plate with slices of cheese on the top mamaliga as well.