Cuisine: Ukrainian
Weight Calorie content Cooking Time
230 g 300 30 minutes
Products (for 4 servings):
Fine cornmeal or corn grits – 200 g
Water or milk – 500 ml
Rich sour cream – 150 g
Smoked pork fat or cracklings (shkvarky) – 100 g
Recipe
In Zakarpattia, real banish is cooked over a fire so that it soaks up the flavor of smoke. But in our urban conditions, this is quite problematic, so I decided to try to cook it in my faithful assistant multicooker. In it, all cereals are perfectly boiled, and corn is no exception.
Often, cooks banish liquid sour cream mixed with milk. I didn't want a sour taste, so I decided to replace the sour cream with heavy cream. You can do the same: mix cream with water, sour cream with milk or water. In general, there are a lot of options—experiment!
Pour milk and cream into the multicooker and turn on the express mode to boil faster. Salt abundantly. Switch to stew mode as soon as boiling begins, and pour in corn groats.
Now cook, stirring constantly so that the groats do not stick, until fully cooked. It depends on the groats, but on average, it takes 15 to 30 minutes. Ready banish should have a semi-liquid consistency, like semolina porridge.
While it is boiling, prepare skewers. I took the lard for them from a sub-liver and cut it into rather thick slices. Fry the lard in a frying pan until browned. The amount of lard also depends on your conscience; you can take more if you like lard. Pour the ready banish into a bowl and sprinkle with scallions and slices of fresh bryndza. I also peppered it with fresh black pepper.
Weight Calorie content Cooking Time
230 g 300 30 minutes
Products (for 4 servings):
Fine cornmeal or corn grits – 200 g
Water or milk – 500 ml
Rich sour cream – 150 g
Smoked pork fat or cracklings (shkvarky) – 100 g
Recipe
In Zakarpattia, real banish is cooked over a fire so that it soaks up the flavor of smoke. But in our urban conditions, this is quite problematic, so I decided to try to cook it in my faithful assistant multicooker. In it, all cereals are perfectly boiled, and corn is no exception.
Often, cooks banish liquid sour cream mixed with milk. I didn't want a sour taste, so I decided to replace the sour cream with heavy cream. You can do the same: mix cream with water, sour cream with milk or water. In general, there are a lot of options—experiment!
Pour milk and cream into the multicooker and turn on the express mode to boil faster. Salt abundantly. Switch to stew mode as soon as boiling begins, and pour in corn groats.
Now cook, stirring constantly so that the groats do not stick, until fully cooked. It depends on the groats, but on average, it takes 15 to 30 minutes. Ready banish should have a semi-liquid consistency, like semolina porridge.
While it is boiling, prepare skewers. I took the lard for them from a sub-liver and cut it into rather thick slices. Fry the lard in a frying pan until browned. The amount of lard also depends on your conscience; you can take more if you like lard. Pour the ready banish into a bowl and sprinkle with scallions and slices of fresh bryndza. I also peppered it with fresh black pepper.
