PELAMUSHI (GRAPE JUICE AND CORNMEAL SQUARES)

SOURCE: DARRA GOLDSTEIN. THE GEORGIAN FEAST: THE VIBRANT CULTURE AND SAVORY FOOD OF THE REPUBLIC OF GEORGIA.

Georgians are masters and mistresses in the craft of grape-based confectionaries. Fundamental to these sweets is Pelamushi, a thick mixture of cornmeal and virgin-pressed grape juice that has left unused for alcoholic fermentation. As the batter reaches a desired consistency, home cooks get the free rein to manipulate Pelamushi into any deceptive dessert that accords to their own image, ranging from a crude porridge to vibrant diamonds to intricate puddings. Traditionally, the preferred grape cultivar is Odessa or Adesa, a musty-smelling blueberry-hued hybrid of fox grape and a common grape, but bottled juice brands of Concord grapes are adaptable and genetically-related substitutes for producing the similarly intense and brilliant purple dye.

Ingredients

1 1/2 cups/180 grams fine white cornmeal OR white corn grits

3 cups/750 mL grape juice, preferably unsweetened OR bottled Concord grape juice

1 cup/250 mL Concord grape wine OR sweet red wine

OPTIONAL: Sugar to taste

OPTIONAL: Toasted walnut halves for garnish

Specific Equipment

High-powered food processor or blender

2-quart/2-L saucepan

9-inch/23-cm × 12-inch/30-cm rectangular metal pan

Knife

Makes 36 pieces

Instructions

1. Grind the white cornmeal finely in a food processor or blender.

2. Pour grape juice and wine into a saucepan and stir in finely ground cornmeal until well-blended.

3. Bring the mixture to a boil and cook over medium heat for 15 minutes, occasionally stirring the batter to a thick consistency. Correct the taste with sugar, if desired.

4. Rinse metal pan with cold water and pour in the thick grape-cornmeal mixture. Smooth the top with a knife.

5. Cool the batter to room temperature and cut into 2-inch/5-cm diamonds. Transfer the diamonds to a serving platter. Garnish the top with toasted walnuts, if desired.