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Epicurious

Cornmeal Pudding with Cheese

4.4

(2)

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.

Recipe information

  • Total Time

    30 min

  • Yield

    Makes 4 to 6 (side dish) servings

Ingredients

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

Preparation

  1. 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.

TagsEastern EuropeanEuropeanGritsRice & GrainsMozzarellaCheeseDairySideDinnerGluten FreeNut FreeVegetarianSimmerGourmet
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