Georgian · side
Elarji
Elarji reads richness 6.4, salinity 3.9 and umami 3.7 on Palate's 0–10 flavor X-ray — a Georgian side, about 45 min. Measured from the recipe itself: ingredients and technique.
The flavor X-ray — six axes, 0–10
- Umami & Savory — 4.4 / 10
- Sweet & Fruity — 2.6 / 10
- Sour & Bright — 0.8 / 10
- Bitter & Earthy — 0.9 / 10
- Rich & Fat — 7.1 / 10
- Aromatic & Spice — 0.0 / 10
The measured notes (of 18)
Richness 6.4 · Salinity 3.9 · Umami 3.7 · Sweetness 2.6 · Nutty 2.5 · Funk & Ferment 1.6 · Bitterness 0.8 · Sourness 0.8 · Earthy 0.6
What's in it (5)
- 1 1/2 cups coarse ground cornmeal (grits)
- 3/4 lb Sulguni cheese (or string cheese), torn
- 4 cups water
- 1 tsp salt
- 1 tbsp butter
Time & effort: about 45 min (30 min active) · effort: easy
Nutrition (per 100 g, engine-estimated): 171.5 kcal, 7.8 g protein, 8.2 g fat, 16.7 g carbs
Dietary: Vegetarian · Contains dairy — engine-derived; double-check anything allergy-critical.
How it's cooked (3 steps)
- Cook the coarse cornmeal in salted water, stirring constantly, until thick like a firm polenta.
- Fold in torn Sulguni cheese and continue stirring over low heat until the cheese melts and the mixture becomes elastic and stringy.
- Serve hot, pulling it into pieces at the table.
Dishes with a similar flavor shape
- Borek — Turkish
- Quiche Lorraine — French
- Soufflé au Fromage — French
- Cheese Bread (Khachapuri Adjaruli) — Georgian
- Pao de Queijo — Brazilian
Keep reading: what richness, salinity, umami mean in the flavor lexicon · the world's cuisines, by flavor.
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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.