Ghomi with Meat Ragout – Georgian Cornmeal Dish with Stew - Verne Collection

Georgian steampunk recipes — classic dishes reimagined with storytelling and flavor.

Intro/Story

In the roaring galley of a steam‑powered fortress, gears grind and pistons hiss as cornmeal thickens in copper cauldrons. Ghomi, the Georgian polenta‑like dish, rises as a sturdy foundation, crowned with a bubbling meat ragout — a fusion of rustic tradition and mechanical wonder, fueling travelers of the steam age.

Ghomi is a traditional Georgian dish made from cornmeal, similar to polenta, often served with meat ragout or cheese. It is a staple in western Georgia, especially Mingrelia, where it accompanies hearty stews. The dish reflects Georgia’s agricultural roots, combining simple grains with rich, savory accompaniments.

Recipe Categories

Ingredients

For Ghomi (cornmeal base):

300 g cornmeal (medium grind)
1 liter water
1 tsp salt

For Meat Ragout:

500 g beef or lamb, cut into cubes
2 medium onions, chopped
3 cloves garlic, minced
2 tbsp vegetable oil or butter
2 large tomatoes, chopped (or canned)
1 tsp paprika
1 tsp ground coriander
Salt and black pepper to taste
Fresh parsley or cilantro for garnish

Preparation

Bring water to a boil with salt, slowly whisk in cornmeal, stirring constantly.
Reduce heat and cook until thick and smooth (about 20–25 minutes).
For ragout: heat oil, brown meat cubes, add onions and garlic, cook until softened.
Add tomatoes and spices, simmer until meat is tender and sauce thickens (about 45 minutes).
Serve Ghomi on a plate, topped generously with meat ragout. Garnish with herbs.