Romee (Cornmeal Mush) is a traditional Georgian recipe for a classic mush or pap made with cornmeal and water that is a typical accompaniment to meat dishes. The full recipe is presented here and I hope you enjoy this classic Georgian version of: Cornmeal Mush (Romee).
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Ingredients:
240ml white (or yellow) Instant cornmeal
850ml water, cold
Method:
Combine the cornmeal and water together in a solid metal pan then bring the mixture to a boi. Reduce the heat to a low simmer and cook, uncovered, for 40 minutes, stirring occasionally. When ready the meal will have absorbed all the water and the mush will be firm enough to be sliced, yet moist enough to have a smooth consistency.
Serve immediately (whilst still hot) by slicing out or scooping out serving protions. This is a very traditional dish that is typically served with sharply-seasoned meat dishes such as Setsamandi.
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