INGREDIENTS

• 500 g. of fresh Imereti cheese or suluguni;
• 1.5 l. milk;
• 250 g. cornmeal;
• salt.

METHOD

1. Pour the milk into a perfectly clean round-bottomed cast-iron cauldron and place over high heat.
2. Cut the cheese into long thin strips and put into boiling milk.
3. After a couple of minutes, salt and start adding a little cornmeal, kneading with a wooden spoon or spatula clockwise. When the mass thickens, level the surface with a spatula, cover, reduce the heat to a minimum and simmer for 20-30 minutes.
4. Spread the elarji with a spatula on plates or cut with a knife and serve on a common platter.