Chvishtari — corn breads with sulguni
Pan-fried corn breads with a golden crust and melted cheese pieces.
Active time27 min
Cooking12 min
Total27 min
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Ingredients
- 350 ml whole milk
- 2 eggs
- 70 ml vegetable oil
- 400 g stone-ground white cornmeal
- 300 g sulguni cheese
Preparation
Dice the sulguni. Beat the eggs, then mix with the milk and cornmeal. Fold in the cheese without crushing it. Shape thick patties, distributing the cheese among them.
350 ml whole milk2 eggs400 g stone-ground white cornmeal300 g sulguni cheese- knife
- chopping board
- mixing bowl
- spoon
Heat the oil in a large sauté pan. Add the patties, reduce the heat and cover. Cook for 6 min, until golden underneath. Turn carefully and cook uncovered over low heat for another 6 min. The centre should be set and the cheese melted. Serve hot.
70 ml vegetable oil- sauté pan with lid
- spatula
Allergens
- Eggs
- Milk
Composition to check for: Celery, Crustaceans, Fish, Gluten, Lupin, Molluscs, Mustard, Tree nuts, Peanuts, Sesame, Soy, Sulphites.
Sources and credits
Photo: Au Menu — created with ImageGen at Roch’s request · Editorial permission from Roch for Au Menu; OpenAI terms
Au Menu · AI-generated illustration