Banoš Corn Porridge

In Transcarpathia, real banosh is cooked over a fire to imbue it with the aroma of smoke. But in our urban conditions, this is quite problematic, so I decided to try cooking it in my faithful helper, the multicooker, since all cereals are perfectly cooked in it, and corn is no exception. Often, banosh is cooked with a mixture of liquid sour cream and milk. However, I didn't want a sour taste, so I decided to replace sour cream with rich cream. You can do the same, mix cream with water, sour cream with milk or water, in general, there are many options - experiment!

Pour milk and cream into the multicooker and turn on the express mode to boil faster, generously salt. Once boiling starts, switch to the simmer mode and add the corn grits.

Now, boil, stirring constantly to prevent the porridge from burning, until fully cooked. It depends on the cereal, but on average it takes from 15 to 30 minutes, try it. The cooked banosh should have a semi-liquid consistency, like semolina porridge.

While it is boiling, prepare the cracklings. I took fat from under the pig's belly for them, and cut it into fairly thick slices. Fry the fat in a skillet until golden brown. The amount of fat is also up to you, you can take more if you like fat. Pour the cooked banosh into a bowl, sprinkle with cracklings and pieces of fresh cheese. I also seasoned it with fresh black pepper. It is very, very delicious, I cooked it for the first time and didn't even expect it to be so tasty!