Serves 4
1cup of grits or cornmeal
2 cups of water
Salt
In a heavy saucepan cook the meal in salted water over low heat, covered, until it is thick and steaming.
All kind of gomi can be eaten with a variety of sauces poured on top of it. It is used as a compliment to a dish. I like Satsivi with gomi abundantly drowned with walnut sauce.
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