1 kg of coarse cornmeal
200 g of corn flour
2.5 l of water
1.5 kg of Sulguni cheese
Rinse the coarse cornmeal in water.
Take a cooking pot with thick walls
Cut the cheese into thin slices and put it into the pot.
Stir well with a large wooden spoon. After the resulting porridge becomes somewhat solid but stretchy, take the pot off the flame.
It should be served hot on large plates with a wet spoon.