Elarji

Bring salted water to a boil in a heavy pot, then gradually whisk in the coarse cornmeal while stirring constantly to avoid lumps.

Reduce heat to low and cook for fifteen minutes, stirring frequently, until the porridge thickens and pulls away from the sides.

Add the fine cornmeal gradually, continuing to stir vigorously as the mixture becomes very thick and difficult to work with.

Add the shredded sulguni cheese in handfuls, stirring and pulling the mixture energetically until the cheese melts and stretches.

Continue stirring for another five minutes until the elarji becomes elastic and forms long stringy strands when pulled with a spoon.

Serve immediately while hot and stretchy, topped with a pat of butter, alongside grilled meats or spicy stews.