Cornmeal Donuts
Baking and Desserts | Georgian cuisine
⏳ Time
30 minutes
🥕 Ingredients
11
🍽️ Servings
6
Description
This recipe was shared with us by Sarah Johnson, the owner of The Cozy Cafe.
Ingredients
- Corn Grits - 8.8 oz
- Water - 17 fl oz
- Salt - 0.4 oz
- Vegetable Oil - 5 fl oz
- Chicken Broth - 17 fl oz
- Unsalted peanuts, shelled - 5.3 oz
- Garlic - 3 cloves
- Ground coriander - 0.1 oz
- Uchiko Suneli - 0.1 oz
- Saffron - 0 oz
- Adjika - 0.2 oz
Step by Step guide
Step 1
Prepare the hominy. Rinse the cornmeal, cover it with water, and add salt.
Step 2
Place the pot over medium heat and cook for 40 to 60 minutes.
Step 3
Let the grain cool.
Step 4
Shape the mixture into balls and fry them in a deep fryer or in a skillet with a generous amount of vegetable oil.
Step 5
Prepare the baje. In a bowl, combine the chopped nuts, garlic, and spices.
Step 6
Pour in 250 milliliters of vegetable broth. If you don't have any, you can use plain water.
Step 7
Mix well. Gradually add the remaining liquid while stirring.
Step 8
Add the adjika. Stir well. Done!
Step 9
Pour 60–70 milliliters of sauce onto a plate and arrange 3–4 doughnuts made from goma.
Step 10
Garnish with herbs. Serve!
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