Dessert: Cornmeal Pudding with Cheese

Elarji(Adapted from The Georgian Feast)This very cheesy cornmeal pudding, made here with grits, is a perfect accompaniment to Georgian Pork Stew. The surprise is that ordinary supermarket mozzarella works better than fresh as a substitute for the Georgian

Ingredients

3 cups water
3/4 teaspoon salt
3/4 cup old-fashioned grits (white hominy)
3/4 lb mozzarella, cut into 1/2-inch cubes

Instructions

Bring water and salt to a boil in a heavy medium saucepan. Add grits gradually, stirring, and return to boil. Simmer over low heat, stirring, until thick and porridgelike and grains are tender, about 18 minutes.
Increase heat to moderate and add mozzarella a little at a time, stirring, until melted into grits. (Mixture will be stringy but pliable.) Serve piping hot.

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