Georgian Freeze-Dried Corn Elarji

Transform your taste-buds with this freeze-dried corn Elarji, a dish of Georgian staples. Georgian cuisine centres around complex layers of flavour and texture, using combinations of toasted grains and spices. The cheese used here is sulguni, a light, fresh whey cheese used in many of Georgian’s favourite dishes. This is particularly delicious, with added depth from the textural inclusion of freeze-dried corn.

Ingredients:

1 cup freeze-dried corn

2 cups water

1 cup coarse cornmeal

2 cups grated sulguni cheese (or mozzarella as a substitute)

1/2 cup heavy cream

Salt to taste

Fresh mint or cilantro for garnish

Preparation:

Step 1: Rehydrate the Corn

First, soak the corn in some hot water for five minutes or so. Then drain well.

Step 2: Cook the Cornmeal

Bring 2 cups of water to a boil in a large pot and gradually whisk in the cornmeal, stirring all the time, so as to prevent lumps. Cook at a low heat until it starts to thicken and the cornmeal is cooked, about 10-15 minutes.

Step 3: Add Cheese and Corn

Once the cornmeal has thickened, add the heavy cream, stir in and melted grated sulguni cheese, and finish by folding in the rehydrated freeze-dried corn, and season with salt to taste.

Step 4: Serve

Put the Elarji on a platter or individual plates while hot, stretchy and creamy.

Garnish with fresh mint or cilantro to provide a contrast to the oozy, cheesy taste.

Bring this creamy, comforting Georgian freeze-dried corn Elarji – a simple and unique meal with the incense of a roaring log fire.