Polenta and mushroom salad

I love cornmeal and I love corn, but I hate monotony. Maize is the second largest yield in the world. Approximately 823 million tons are harvested annually. There are mostly three types of corn spread in the world – yellow, white and blue. Blue and yellow corn is rare in Georgia, but we do have white corn. There are many ways of grinding it, however, we only have coarse ground “Gherghili” and cornmeal in Georgia. The texture of Polenta, “Ghomi” of Italians, is rather lighter and pleasant, as it is equally milled. Sadly Georgians do no pay much attention to it.

Jerked trout

Thermal treatment is not the only way of cooking, as smoking, salting and jerking with alcohol are also widely used methods. I love sushi and the taste of raw fish, but as far as I’m aware none of the fish available locally in Georgia are suitable for eating raw, including trout. That’s why I have to buy and prepare imported fish, which costs me quite a sum. In order to satisfy the desire, I try the only Georgian solution – trout jerked in salt and alcohol. The dish has the aroma and a pleasant velvet tecture which all fish-affectionates will love. In the end it won’t be raw, but harmless and super delicious. Also, not to make it tasting like Scandinavian Gravlax, we’ll bundle it into distinct Georgian aromas. The dish is ideal for New Year’s party when people are fasting.