VEGAN

Gomi

⏳ Time

30 minutes

🥕 Ingredients

🍽️ Servings

Description

This simple vegan dish can be found in various forms around the world — for example, polenta in Italy or cornmeal mush in the United States. In Georgia, especially in Samegrelo, gomi often replaces bread.

Ingredients

Coarse Cornmeal - 8.5 oz
Water - 24 fl oz

Step by Step guide

Step 1

To make gomi, you need to buy two types of cornmeal: coarse cornmeal and the fine cornmeal used for making mchadi (cornbread). Just tell the vendor that you are going to prepare gomi, and they will provide the right types. Store-bought cornmeal in bags is not suitable for gomi.

Step 2

In cold water, gradually add the cornmeal — first the coarse, then the fine, while constantly stirring to avoid lumps.

Step 3

Place the mixture over medium heat and cook for 2 hours, stirring thoroughly and breaking up any lumps against the sides of the pot. The key is not to add any cornmeal during cooking; otherwise, you won't achieve a uniform consistency.

Step 4

When all the liquid has evaporated, and the gomi thickens and loses the raw flour taste, remove the pot from the heat. The porridge should be thick but lump-free. Serve gomi hot on plates, eaten with satsivi and kharcho. Do not mix the dishes: eat satsivi from one plate and gomi from another.