Georgian cheese cornmeal patties, crispy on the outside and melting on the inside. A simple and rustic classic from western Georgia, to serve piping hot.
Ingredients
- 300 g fine yellow cornmeal or instant polenta
- 220 g sulguni cheese
- 220 ml hot water
- 80 ml whole milk
- to taste fine salt
- 4 tbsp sunflower oil
Method
- Coarsely grate the sulguni and let it come to room temperature until it is soft to the touch.
- Mix the fine cornmeal with the salt in a large bowl, then gradually pour in the hot water and milk while stirring, until you get a thick, moist, and pliable dough.
- Fold in the grated cheese with your hands or a spatula, pressing the dough until the cheese is well distributed and everything holds together.
- Let the dough rest covered so it can absorb the liquid; it should become firmer without being dry or crumbly.
- With slightly damp hands, shape into oval, flattened patties, compact enough not to crack on the edges.
- Heat the oil in a large skillet over medium heat; it should shimmer without smoking.
- Place the patties in the skillet without crowding them and cook until the underside is well browned, crisp, and releases easily.
- Gently flip the chvishtari and cook the other side until browned and the cheese starts to melt inside.
- Drain briefly on paper towels, then serve immediately, while the crust is still hot and the center is soft.
- Taste with a bite of melted cheese; add a small pinch of finishing salt only if the cheese used is not very salty.
Nutrition
Per serving
- Energy
- 587.3 kcal
- Protein
- 18.76 g
- Carbohydrate
- 60.01 g
- Fat
- 30.19 g
- Fibre
- 2.25 g
- Calcium
- 365.73 mg
- Iron
- 0.19 mg
- Magnesium
- 18.65 mg
