Cornmeal porridge with sulguni
Description
The dish is prepared without unnecessary complications. 1. Start by slightly grinding the grain. A coffee grinder works well for this. It shouldn't turn into flour, so just grind it a little. 2. Place butter into a small saucepan and set it over heat. Quite a lot of butter is used, making this cornmeal porridge with sulguni quite caloric. 3. Once the butter has melted, add the grain and, stirring constantly, sauté over medium heat for a couple of minutes. 4. Bring water to a boil. Slowly pour it into the saucepan with the grain in a thin stream. 5. Add a pinch of salt and cook over low heat for about 15 minutes, stirring continuously. The porridge should not be too thick, so you might need to add a bit more water during cooking. 6. Meanwhile, grate the cheese. 7. Add it to the saucepan in small portions. Keep on the heat for a couple more minutes until the cheese has completely melted. This is how to make cornmeal porridge with sulguni. Serve hot. The finished dish is ready to be served.