Elarji, a western Georgian cornmeal dish similar to grits with cheese. The cornmeal has been slow cooking for hours on the wood stove, and right at the end, sulguni, a mozzarella style cheese, is added and stirred in until the cheese pull is to the roof. It’s then served on individual plates and sometimes topped with or eaten alongside bazhe, a spiced walnut sauce. Here, my friend Nato is making this dish from where she grew up for a crowd in Sighnaghi, Georgia.
