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Ghomi
Ghomi: plain Mingrelian white-corn porridge
Across Samegrelo and Guria, ghomi plays the role bread plays elsewhere: a soft, smooth porridge of white corn and cornmeal, set on the table unseasoned so that slices of sulguni can be pushed into it to melt, and so that bazhe, ajika or bean stew can be scooped up with it. In Zugdidi homes it is cooked in a heavy pot and stirred with a flat wooden paddle. A common mistake is stirring too little; ghomi catches easily and lumps form at the bottom. Chef's tip: cook it until it comes away from the sides in one smooth mass, then wet a spoon and smooth the top; ghomi should feel like soft polenta that can be scooped, not runny porridge.
- Total time
- 40 min
- Difficulty
- easy
- Serves
- 4
Ingredients
For the ghomi
- 3 ½ oz coarse white corn gritsrinsed
- 5 cups water
- 5 ½ oz fine white cornmeal
- ½ tsp saltoptional; traditionally unsalted
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Method
0/4 doneStep 1: Bring 5 cups water to the boil in a heavy pan and add 3 ½ oz coarse white corn grits. Simmer over a medium heat for 10 minutes, stirring now and then, until the grits soften.
10 minStep 2: Add ½ tsp salt, then sprinkle in 5 ½ oz fine white cornmeal a little at a time, whisking to stop lumps.
2 minStep 3: Turn the heat to low and cook for 20–25 minutes, stirring hard every few minutes with a wooden spoon, until thick and smooth and coming away from the sides. Common mistake: walking away; ghomi sticks and burns quickly.
25 minStep 4: Wet a spoon and scoop onto plates. Serve hot with cheese, bazhe or lobio.
Nutrition per serving
- Calories
- 210 kcal
- Protein
- 4 g
- Carbs
- 45 g
- Fat
- 1 g
- Fibre
- 3 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does ghomi take?
- About 40 minutes in total: 5 minutes to prepare and 35 minutes to cook.
- How many people does it serve?
- 4 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegan?
- Yes. It has no meat, fish, dairy or eggs.
- Is it gluten free?
- Yes, as written. Check the labels on stock, sauces and spice mixes, which sometimes contain gluten.
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