Mchadi (Georgian Cornbread)

Process

1. Combine the polent and salt
2. Add 200ml warm water; mix with hand then add the remaining water gradually.
   1. The goal is:
      1. Damp sand
      2. Holds shape when squeezed
      3. Does not stick to fingers
   2. If crumbly: add a little water
   3. If sticky: add a little polenta
3. Rest 15 minutes (should get firmer and more cohesive)
4. Divide into 4 portions
5. Compress firmly into ~1.5cm-thick discs, smooth cracks with damp fingers
6. Cook over medium-low on a very lightly oiled cast iron - 6-7 minutes first side then 5-6 minutes second side. They should form a golden crust and feel firm when pressed.
7. Can be finished 5-8 minutes at 180C in the oven if the middle doesn’t cook