Abkhazia Mamalyga is a traditional Abkhazian recipe for a classic coarse cornmeal porridge made with soft cheese. The full recipe is presented here and I hope you enjoy this classic Abkhazian version of: Abkhazia Mamalyga.
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Mamaliga is delicious dish from Georgia’s Abkhazia region that resembles elarji from Samegrelo region. Usually mamaliga is prepared with coarse cornmeal and salty sulguni cheese (a Georgian cheese similar in texture to mozzarella). It also reminds of Italian polenta as well. Mamaliga differs from elarji (another cornmeal) for its yellow colour. Ideal mamaliga should be smooth and stretchy. The dish goes well with spicy adjika sauce and should be consumed hot or warm.
Ingredients:
1 glass coarse yellow cornmeal
2.5 glasses water
150g Sulguni cheese, chopped or grated (replace with mozzarella mixed with salt)
1 tbsp butter
Method:
Rinse the coarse cornmeal in water then drain in a fine-meshed sieve. Bring the 2 1/2 glasses of water to a boil in a saucepan. Pour the washed cornmeal little by little into the boiling water, stirring constantly as you do so, mixing well to avoid any lumps.
Simmer the mixture, stirring frequently for 10-12 minutes until the cornmeal is cooked.
When the porridge is ready add the butter and mix to combine. Add the chopped or grated cheese to the mamalyga and gently combine with the porridge.
When the cheese melts and starts to become stringy take the saucepan from the heat and pour into a greased bowl. Allow to cool slightly then turn out onto a serving plate.
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