Georgian Elarji Cornmeal Cheese Pull

Ingredients

• 3/4 cup quick-cooking polenta
• 5 oz mozzarella, grated
• 2 oz sulguni or low-moisture mozzarella, cut into small cubes
• 2 cups vegetable stock
• 1 tbsp unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Bring the stock and 1 cup water to a boil in a heavy saucepan with 1/2 teaspoon salt.
2. Pour in the polenta in a thin, steady stream with one hand while whisking constantly with the other. Adding it all at once guarantees lumps that never dissolve.
3. Reduce the heat to low and cook for 8 to 10 minutes, stirring often with a wooden spoon and scraping the base, until the polenta is thick enough that the spoon leaves a clear track.
4. Take the pan off direct heat and add the grated and cubed cheese in three additions, beating hard after each one.
5. Keep beating over the lowest heat for 4 to 5 minutes. The mixture will first look stringy and separated, then come together into a glossy mass that pulls away from the pan in long threads. That pull is the point of elarji.
6. Beat in the butter and taste for salt. If the mixture stiffens too much, beat in a splash of hot water rather than letting it go grainy.
7. Spoon it out hot into a warm bowl, top with the scallions and fresh herbs, and serve at once with lemon wedges. It sets firm as it cools, so it does not wait.

Allergen note: Contains dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.