Active Time

　　20 min

　　Total Time

　　30 min

　　Elarji

　　(Adapted from The Georgian Feast)

　　This very cheesy cornmeal pudding, made here with grits, is a perfect accompaniment to Georgian Pork Stew. The surprise is that ordinary supermarket mozzarella works better than fresh as a substitute for the Georgian sulguni cheese for which this recipe was designed.

　　

Ingredients

Makes 4 to 6 (side dish) servings

　　3 cups water

　　3/4 teaspoon salt

　　3/4 cup old-fashioned grits (white hominy)

　　3/4 lb mozzarella, cut into 1/2-inch cubes

　　

Step 1

Bring water and salt to a boil in a heavy medium saucepan. Add grits gradually, stirring, and return to boil. Simmer over low heat, stirring, until thick and porridgelike and grains are tender, about 18 minutes.

　　

Step 2

Increase heat to moderate and add mozzarella a little at a time, stirring, until melted into grits. (Mixture will be stringy but pliable.) Serve piping hot.