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georgian

Gomi Corn Porridge With Smoked Sulguni And Butter

This dish pairs coarse corn grits with smoked sulguni cheese, grated and unsalted butter. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Easy
Balanced High satiety Vegetarian Gluten free
300 kcal 2000 kcal
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Estimated macros per portion

29 g Protein
25 g Carbohydrates
50 g Fat
3 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 122g coarse corn grits (polenta) 105 kcal
  • 465g water 0 kcal
  • 100g smoked sulguni cheese, grated 402 kcal
  • 20g unsalted butter 143 kcal
  • 2g salt 0 kcal
  • 1g black pepper 1 kcal

Cooking instructions

  1. watersalt
    Bring water to a boil in a saucepan; add salt.
  2. coarse corn grits (polenta)
    Whisk in coarse corn grits gradually to avoid lumps. Reduce heat to low and stir often.
  3. Cook 20-25 minutes, stirring frequently, until very thick and creamy.
  4. smoked sulguni cheeseunsalted butter
    Stir in butter until melted, then fold in smoked sulguni until stretchy.
  5. smoked sulguni cheese
    Cook 1-2 minutes more, stirring, until the cheese melts through.
  6. black pepper
    Serve hot and thick, optionally with extra black pepper.

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