About Food – Gomi

Gomi (Georgian: ღომი) is a popular dish from Samegrelo region, made from coarse cornmeal and topped with strips of Sulguni cheese and butter.

Ingredients:

200 grams of coarse ground cornmeal, 4 tbs of fine ground cornmeal, 40 grams of butter, 1 tsp of salt, 1.5 liters of water (some people prefer milk but water is more traditional) and 400 grams of cheese (preferably Sulguni but you can also use Imeretian or Mozzarella).

Preparation:

Add the coarse ground cornmeal and salt to a cast iron deep pan. Stir the ingredients to mix them.

Add water, stir thoroughly and cook on a low heat, stirring frequently for 20-25 minutes.

After 20-25 minutes add 4 tbs of fine ground cornmeal and stir and mash vigorously for 5-7 minutes on a very low heat. When ready, the Gomi should look like the picture below.

Serving: Serve on plates whilst hot and add strips of butter and cheese to the surface of the Gomi. The butter and cheese will begin to melt. Gomi can also be eaten with walnut sauce called Bazhe.

Enjoy your delicious Gomi whilst it is hot!

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Comments
20 Responses to “About Food – Gomi”
  1. Sara Ann says:

    It sounds like grits or polenta!

  2. This looks like grits from the southern part of the U.S. You guys have some fantastic food!

  3. Chancy and Mumsy says:

    This looks like what we call grits and I like mine with cheese and butter as well. Hubby eats his with butter and sugar. Hugs

  4. Yes it does look like our grits. Anything with cheese has got to be good 😉

  5. eripanwkevin says:

    Gomi sounds a good dish for breakfast!

  6. Jodi Stone says:

    It sounds similar to our grits, which are traditionally eaten in the south and are more or less considered a breakfast food. I like mine with butter and salt. 😉

  7. Jodi Stone says:

    Oops, I guess I should have read the other comments first. 🙂

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  1. […] from coarse cornmeal and topped with strips of Sulguni cheese and butter. Find the recipe for Gomi here. Note: Sulguni cheese and butter are not added if Bazhe is eaten with […]

  2. […] from coarse cornmeal and topped with strips of Sulguni cheese and butter. Find the recipe for Gomi here. Note: Sulguni cheese and butter are not added if Bazhe is eaten with […]

  3. […] Serve hot. In Samegrelo region, Megrelian Kharsho would be eaten with gomi, elarji or […]

  4. […] Serving: Serve hot. In Samegrelo region, Megrelian Kharsho would be eaten with gomi, elarji or mchadi. […]

  5. […] Mayonnaise and sour cream are popular ingredients in Georgian cuisine. In this family recipe we show how to make a delicious spicy mayonnaise and sour cream sauce for a fried cauliflower dish. Our cauliflower is coated with cornmeal, which is traditionally used in Georgia to make Mchadi and Gomi. […]

  6. […] Mayonnaise and sour cream are popular ingredients in Georgian cuisine. In this family recipe we show how to make a delicious spicy mayonnaise and sour cream sauce for a fried cauliflower dish. Our cauliflower is coated with cornmeal, which is traditionally used in Georgia to make Mchadi and Gomi. […]



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