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