Ghomi

Bring salted water to a rolling boil in a heavy-bottomed pot, then reduce heat to medium before adding the cornmeal.

Add the fine cornmeal in a slow steady stream while stirring constantly with a wooden spoon to prevent any lumps from forming.

Cook on low heat for fifteen minutes, stirring frequently, until the porridge is smooth, thick, and pulls from the sides cleanly.

Spoon the hot ghomi into individual serving bowls, creating a well in the center of each generous portion.

Place a thick slice of sulguni cheese in the well of each bowl so it begins to melt into the hot porridge immediately.

Add a small pat of butter alongside the cheese and serve immediately while the porridge is steaming and the cheese is stretchy.