Chvishtari

Ingredients

• 400g coarse white cornmeal (polenta-style grind)
• 300g sulguni cheese, coarsely grated or torn into chunks (substitute fresh mozzarella or a mozzarella-feta mix)
• 2 large eggs
• 350ml warm water or whole milk
• 70ml sunflower or other neutral oil, plus extra for frying
• 1/2 tsp salt (omit if the cheese is very salty)

Before you cook

• Grate or tear the sulguni cheese into small chunks and set aside.
• Crack the eggs into a large mixing bowl and whisk briefly.
• Add the cornmeal, warm water or milk, 70ml of oil, and salt to the eggs.
• Mix with your hands or a wooden spoon until a thick, slightly sticky batter forms.
• Fold the cheese chunks into the batter gently, keeping the pieces mostly intact rather than mashing them in.
• Divide the batter into 6 equal portions.
• Shape each portion into a flat oval patty about 1.5cm thick, making sure a few visible lumps of cheese sit inside each one.

Steps

1. Pour a thin layer of oil into a heavy skillet and set it over medium heat.
2. Once the oil is shimmering, lay 2-3 patties into the skillet without crowding them.
3. Reduce the heat to low and cover the skillet.
4. Cook the patties for 5-6 minutes until the underside is golden and set.
5. Uncover the skillet and carefully flip each patty.
6. Cook uncovered for another 5-6 minutes until the second side is golden and the cheese inside has melted.
7. Transfer the cooked chvishtari to a plate and tent loosely with foil to keep warm.
8. Repeat the frying process with the remaining patties, adding more oil to the skillet as needed.
9. Serve the chvishtari hot, while the cheese inside is still molten.