Elarji with Mushrooms and Herbs

Ingredients

• 2 cups (470ml) water 2 cups (470ml) water
• 1 cup (185g) cornmeal 1 cup (185g) cornmeal
• 1 cup (100g) grated cheese (such as sulguni or feta) 1 cup (100g) grated cheese (such as sulguni or feta)
• 2 tablespoons butter 2 tablespoons butter
• 1 cup (150g) mushrooms, sliced 1 cup (150g) mushrooms, sliced
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon olive oil 1 tablespoon olive oil
• 1 tablespoon fresh parsley, chopped 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped 1 tablespoon fresh dill, chopped
• Salt and pepper to taste Salt and pepper to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 9g
• Carbohydrates (total, sugars): 30g, 2g
• Protein: 12g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a medium saucepan, bring water to a boil. Gradually whisk in the cornmeal, stirring constantly to prevent lumps from forming.
2. 2.
   Reduce heat to low and continue cooking, stirring frequently, for about 10-15 minutes or until the mixture thickens and the cornmeal is cooked through.
3. 3.
   Stir in the grated cheese until melted and well combined. Remove from heat and set aside.
4. 4.
   In a separate pan, heat the butter and olive oil over medium heat. Add the sliced mushrooms and sauté until golden brown.
5. 5.
   Add the minced garlic and sauté for an additional minute until fragrant. Season with salt and pepper to taste.
6. 6.
   Remove from heat and stir in the chopped parsley and dill.
7. 7.
   Serve the creamy cornmeal mixture in bowls and top with the sautéed mushrooms and herbs. Garnish with additional fresh herbs if desired.

Treat your ingredients with care...

• Cornmeal — Make sure to gradually whisk the cornmeal into the boiling water to prevent lumps from forming.
• Mushrooms — Slice the mushrooms evenly to ensure even cooking and browning.
• Cheese — Use a cheese that melts well, such as sulguni or feta, for a creamy and flavorful result.
• Fresh herbs — Chop the herbs just before adding them to the dish to preserve their vibrant flavors.
• Garlic — Mince the garlic finely to evenly distribute its flavor throughout the sautéed mushrooms.

Tips & Tricks

• For a richer flavor, you can use a combination of different types of mushrooms, such as cremini, shiitake, and oyster mushrooms.
• Experiment with different herbs like basil or tarragon to add your own twist to the dish.
• Serve the Elarji with a side of fresh salad or pickles for a refreshing contrast.
• If you prefer a smoother texture, you can blend the sautéed mushrooms and herbs before topping the cornmeal mixture.
• Leftovers can be refrigerated and reheated the next day. Add a splash of water or milk while reheating to maintain the creamy consistency.

Serving advice

Serve the Elarji with Mushrooms and Herbs hot, straight from the stove. Garnish with additional fresh herbs for a pop of color and freshness. Pair it with a glass of Georgian wine for a complete dining experience.

Presentation advice

Present the Elarji in individual bowls, allowing the creamy cornmeal to be the star of the dish. Top each bowl with a generous portion of sautéed mushrooms and herbs. Sprinkle some freshly ground black pepper on top for an added touch of elegance.