Banosh (corn porridge) in a Panasonic multicooker

Category: Dishes from cereals and flour products
Banosh (corn porridge) in a Panasonic multicooker

Ingredients

Corn grits (not flour) 1 tbsp.
Sour cream 3 tbsp.
Salt 1 tsp
Sugar 1 tbsp. l.

Cooking method

  • Most importantly, I want to note that do not interfere with anything! MV did a great job! I set the mode Milk porridge on the timer.
  • But there are some refinements to the process:
  • - homemade sour cream is better, but not separator, but thinner. I explain why ... my sour cream in those places where it was not absorbed into the porridge (no one interfered with it), went a little in grains, but this is not critical, it did not affect the taste in any way;
  • - the cereals must be thoroughly mixed with sour cream in a separate bowl and transferred to the MV. I was stirring in a saucepan and my heart was torn to pieces, if only not to scratch
  • - I would still add 1 tbsp. water to sour cream. I did so only in the morning when I saw a rather dense piece of porridge. Diluted with water and turned on for Braising for 15 minutes. The cough became softer.
  • During this time, I fried barrels for greaves. I fried with tsibuli, in the original I don't know how it should be, the author is still silent. Decorated with grated cheese.
  • Dinner is served!
  • Banosh (corn porridge) in a Panasonic multicooker

Note

But I was impressed with the recipe GalinkiMalinki about Banosh and decided to do the same, only in MV. Initially, it was about cooking in a bread machine.
Author's recipe
Quote: GalinkaMalinka

Thank you very much, you just saved me, in Western Ukraine this very popular dish is called "Banosh" in Hutsul, which we love very much and which I cooked for 2 hours standing over the pan and stirring. And after using your method, I'm just resting.
Everything turns out great, I put them in deep clay bowls, sprinkle with fried bacon on top (we call them cracklings) and sprinkle with grated cheese. Next time I will definitely post a photo.
Corn grits (not flour) 1 cup
Sour cream 3 cups
Salt 1 tsp
Sugar 1 tbsp. l.
Jam mode 1 hour: after 30 minutes
So it turned out very tasty! Porridge tastes very interesting, try it! For some reason, he reminded me of the taste of dumplings with salted cheese and potatoes from childhood.

Luysia
Quote: RybkA


Most importantly, I want to note that there is no need to interfere with anything! MV did a great job!

Mode, sister, mode! (I want to know the mode in which they cooked and the time)
RybkA
And I think ... some kind of regime ... probably violated something again
"Milk porridge", and on the timer, I had to early. And then, after adding 1 tbsp. water, another 15 minutes on stewing, but this is probably not needed if water is added immediately.
Luysia
RybkA, thanks, now I will definitely try to cook.

And she didn't want to frighten anyone.
Cubic
Ha, I think my pressure cooker can do it too!
Galinka-Malinka
RybkA oh what a smart girl you are! bow before you. mm mmm I already want to cook, but alas, there is no cereal at home, I buy it on the market, the store is very coarsely ground. On Saturday, if I don't go to the dacha, I'll definitely cook it. Thank you so much
RybkA
It's my pleasure!
Rather, what for me? THANKS to you so deliciously told that I could not resist the temptation and my thoughts quickly drew a picture with a fragrant dish
Everything turned out exactly as I had imagined.
And my groats are just store-bought and very rough, straight crushed corn. I saw smaller before, but I bought this one precisely because of the caliber, so to speak
rinishek
Girls, I beg you - well, write a recipe like a human! what, when and how many times do we add, when do we interfere and in what mode?
I looked both about hominy in HP and here - well, I didn't understand anything!
kava
I don't have a multicooker, so I cook in a regular pot. Perhaps it will be useful to someone. The cooking principle is as follows:

Bring 1.5 liters of homemade sour cream to a boil and pour in a trickle with constant stirring 2 cups of finely ground corn grits (banosh will depend on its quality, there should be small grits), salt.
Sour cream should be fresh and fatty (cream). Cook according to the principle of semolina, that is, stir constantly, for 10 minutes, cook in a small pot, or in some kind of ceramic pot.
The porridge is ready when it lags behind the walls. It can be served in portion pots or placed on a plate completely.
Grind the feta cheese, and immediately spread it on a hot banosh and do not interfere in any way. The top should get a cheese skin. If you wish, you can serve fried cracklings or mushroom gravy with the banosh.
rinishek
Katya! thank you very much.
and any cereal is suitable - in the sense of the market if you buy? and what, only 10 minutes?
RybkA
rinishek , that's the whole charm, that NOTHING IS NECESSARY TO INTERFERE! Before laying, mix thoroughly the groats with sour cream and EVERYTHING! For the MILK Porridge program.
Most importantly, I want to note that there is no need to interfere! MV did a great job! I set the Milk porridge mode on the timer.
My croup is quite large. I'm going to take a photo ...

Banosh (corn porridge) in a Panasonic multicooker
Banosh (corn porridge) in a Panasonic multicooker

In the last photo, for comparison, I poured Artek wheat grits, which are even finer than corn.
rinishek
Fish, so you did this:
boiled the cream, poured the cereal into it, mixed it, put it in the CF, the "Milk porridge" mode - right? Or even didn’t boil the cream, but did you take cold ones?
rusja
Quote: kava

Bring 1.5 l of homemade sour cream to a boil
Sour cream should be fresh and fatty (cream).

Tell me, pliz, does the amount of sour cream and its fat content somehow affect the final product? The more and fatter the sour cream, the fatter the banush turns out, so I get it?
Inspired by your corn-porridge exploits, I also decided to experiment, only in a slow cooker As I did, I will write later in the relevant topic, I used the modernized recipe more RybkA
for 2 cups corn SEAL
2 cups (380 g each) 25% Prostokvashino sour cream
and more glass of boiled water (to speed up the process)
I know the taste of Banush firsthand, I also tried it in Kiev at various cultural events and in the village of Kosmach, Ivano-Frankivsk region, in which a couple of years ago the ethno-festival "Great Day at Kosmachi" was held. There I sorted both Banush and Kuleshu (analogy to mamalyga), and much more.
But at home, it turned out, in principle, a good banush, only, probably, due to sour cream, some slightly sour taste. Although it is interesting, I have long dreamed of making a banush at home, only before the advent of "advanced technology" it was also very difficult to stand and interfere with the product endlessly.
And so, GRAND MERSY, we use and craftsmen do it in a bread machine and in a multicooker, and now in a slow cooker
RybkA
Quote: rinishek

Fish, so you did this:
boiled the cream, poured the cereal into it, mixed it, put it in the CF, the "Milk porridge" mode - right? Or even didn’t boil the cream, but did you take cold ones?
rinishek, I didn't boil anything! I just mixed the cereal with sour cream, added salt / sugar and sent it to the slow cooker. ALL!!!
Tell me, pliz, does the amount of sour cream and its fat content somehow affect the final product? The more and fatter the sour cream, the fatter the banush turns out, so I get it?
rusja , the fat content of sour cream, I think, depends on the fat content of the porridge, of course. BUT another point is more important here. The fatter the sour cream, the thicker it is. I had 20% shop sour cream. And I already wrote that the porridge immediately showed me very dense, so I decided to dilute it with 1 tbsp. water. I liked this result more. Maybe with 15% sour cream this will not be required ...
for 2 cups corn SEAL
2 cups (380 g each) 25% Prostokvashino sour cream
I left 1 package of 20% 450 g sour cream and almost 1 tbsp. from MV home sour cream.
Next time I try to cook with homemade sour cream, it reacts differently when cooked.It just becomes liquid like heavy cream.
But at home, it turned out, in principle, a good banush, only, probably, because of the sour cream, some slightly sour taste.
I also got a slightly sour taste, but then when the porridge is supplemented with cracklings and feta cheese, the taste is diluted. And, in general, I think it depends on sour cream, that's why I want to try to make it with homemade sour cream.
rinishek
Fish, thanks for the info! then quite straight COOL! almost nothing and do not do something!
mixed - and in cartoon
I have never made crushed porridge in a cartoon. I was afraid that it would burn, well, or something else that not very good will happen
rusja
Quote: RybkA

Next time I try to cook with homemade sour cream, it reacts differently when cooked.
For me, homemade sour cream is not a problem either, I live in the suburbs of Kiev - a question of price and quality. Need to take more fatty or even better cream? When done, share the new result.
I just thought from the recipe on the previous page about 1.5 liters of cream for 2 tablespoons. cereals, which may be due to such a large amount of sour cream, the porridge will not be so dense. And then 2 glasses for dilution did not help me, it still turned out dense. But delicious, of course!
RybkA
Quote: rinishek

then quite straight COOL! almost nothing and do not do something!
mixed - and in cartoon
I have never made crushed porridge in a cartoon. I was afraid that it would burn, well, or something else that not very good will happen
So I liked that there was a minimum of preparatory work. Nothing burned or even stuck. Only knead the groats with sour cream in a separate bowl, so that it would be more thorough and so as not to scratch the saucepan.
Need to take more fatty or even better cream?
I think cream will taste completely different. Sour cream is it fermented cream, the same irreplaceable sourness. But what sour cream is better to take: separator or smooth cream, I don't know yet. It will be more difficult to measure the spermatozoa, especially if you stand overnight in the refrigerator, because it practically solidifies into oil. I will try, we all liked the banosh!
Luysia
Here's my banosh:

Banosh (corn porridge) in a Panasonic multicooker

Cooked according to the recipe, but did not put on the timer. At the end of the Milk porridge regimen, the cereal seemed a little hard. A few spoons of boiling water and 10 minutes on Stew and

RybkA, thanks for adapting the recipe to CF.
RybkA
Luysia , class! Very appetizing!

And I tried to cook on homemade sour cream. I'll tell you that the taste is practically the same, but the fact that sour cream behaves differently is for sure! After cooking, it seemed that the porridge was cooked in butter alone. Zhirova One hundred, of course, but the sour cream did not go in grains, like I did last time in the store. And in terms of density, it was different, there was no need to add water, although I already added it immediately when laying it down. The sour cream melted easily and made up for the lack of liquid. Therefore, it was soft, soft.
Once again I was convinced that the store sour cream is not entirely natural.
rinishek
Fish! thank you for a good and not troublesome recipe! delicious. But since there was market sour cream at home (rather cream), it also turned out ... well ... so, a bit fat to say the least. But satisfying
The recipe itself is so simple and not complicated! and the result

PySy - even without cracklings and flew away
RybkA
rinishek , eat, eat
The fact that it is satisfying is no doubt about it! Husband impressed by this dish
I am also satisfied with the option without cracklings and even without feta cheese, because the very taste of porridge with sour cream .... mmmmmm .... you can't describe it, you have to try it!
Margit
I cooked Banosh in a bread maker today, very tasty, sour cream gives a slight, very pleasant sourness. I took sour cream 20% 3 glasses, I took one and a half glasses of water, salt 1 hour. l and sugar 1 table. l. My corn grits are quite large, but everything cooked great. Thank you, RybkA !
LenaV07
RybkA
Thanks so much for pioneering ... Just cooked in the slow cooker. Ooooooo liked it !!! The taste is interesting ... Cheese-varenichno-some ...
Banosh (corn porridge) in a Panasonic multicooker
I like this cereal very much.It is quite finely ground, but at the same time, when finished, grains are felt.
RybkA
Margit, LenaV07 , I am glad that you liked this version of the porridge. I didn’t come up with the idea to cook porridge in a bread maker, although the option is also interesting, which greatly simplifies the process of making a banosh.
LenaV07 , photo AtpAd !!! They started drooling, very colorful! And the rushnyk, and the patterned plate, and the spoon is worth it !!!

The taste is really interesting for this porridge!
And I surprised my friends with this porridge this weekend at the dacha. The porridge was seasoned with ordinary bacon greaves and sautéed, on melted grease from greaves, honey agarics and tsibuli. All this was put into porridge and mixed, not watered. It turned out great!
So they did not know what, or whom, to praise first: either me, or porridge, or a slow cooker
sweeta
This year we were vacationing in the Carpathians, I read about banush on the site. But I tried it there, deliciously, incredibly ... So this is what the branded banush is served with in the local kalyba - with cracklings, feta cheese, fried local porcini mushrooms and ... honey. With honey, it's incredibly tasty! Now, when I cook hominy, my husband always puts honey there ... by the way, there is sourness in this dish ...
InnaMouse
I am also from western Ukraine. There is one piece of advice. My grandfather is very fond of hominy (we call it a banush cooked in water). He always specially ordered for himself coarsely ground and well-dried cereals. The groats should be fresh and smell good. It can be slightly dried in the oven or in a frying pan. Then the dish will be more aromatic.
And also a question arose. I do not have a special mode for cooking porridge in milk in the microwave. The instructions contain a description of how to cook baby porridge in milk. Is this the same regime or a different one? Maybe someone knows what power and duration should be turned on? And with a specific reference - the original weight of the products: power: timer.
Thanks in advance and hope for an answer.
barbariscka
I very often cook hominy in a slow cooker on the "buckwheat" mode. The ratio of cereals and water is 1: 3. It turns out great, especially if it is heated. At this time, you can add cheese or sour cream, although I like it more on water. An excellent side dish for fried chicken, if sprinkled with chicken fat.
Banosh (corn porridge) in a Panasonic multicooker
Zhivchik
Linen -LenaV07, and what did you cook your porridge in?
In a cartoon or a cauldron?
RybkA
InnaMouse Thank you very much for the advice on additional drying of the cereal for flavor. I myself always take large cereals, not very ground.
But I will not advise anything about the microwave, because I have never cooked a banosh in the microwave, only in the cartoon. Maybe you better ask in the microwave recipe section https://Mcooker-enn.tomathouse.com/index.php@option=com_smf&topic=8930.0?
Quote: barbariscka

I very often cook hominy in a slow cooker on the "buckwheat" mode. The ratio of cereals and water is 1: 3. It turns out great, especially if it is heated. At this time, you can add cheese or sour cream, although I like it more on water. An excellent side dish for fried chicken, if sprinkled with chicken fat.
barbariscka, an interesting option to cook on Buckwheat mode! Does the porridge turn out to be very tight, or is it possible to achieve friability?
LenaV07
Zhivchik
Tanya, I cooked in a slow cooker ...
rinishek
Girls, it's great that you reminded about such a gruel!

this morning it was such a mess
I did it in the cartoon on the milk mode, liquid - milk + water, it was still on heating for a couple of hours, then I added market cream .... how delicious !!!
Zhivchik
Quote: LenaV07

Zhivchik
Tanya, I cooked in a slow cooker ...
I'll have to stand at the stove and stir the porridge for 10 minutes.
barbariscka
Rubka
I would not say that buckwheat porridge turns out to be very tight in the mode, but you cannot call it crumbly either. When it switches to heating, with such a ratio of water and cereals (3: 1), there seems to be a little bit of water left, it is imperative to stir it and leave it on heating for some time, its consistency depends on it. Hold more, it will be more viscous. 30 minutes is enough.
RybkA
Thanks for the information, I'm running to read
Freesia
Girls, tell me how long to cook in a slow cooker?
Qween
Freesia, in a multicooker banosh is cooked on an automatic program. Therefore, there is no need to set the time. The "Milk Porridge" mode in Panasonic lasts 1 hour.
Zhivchik
Can you also find out? Can this banosh be brewed with homemade cream (not sour cream)?
Qween
Tanya, I don’t know about you, but in our region there is such heavy cream that it turns into butter when heated.
Zhivchik
Anya, yes, it was a familiar grandmother who gave us milk from under her cow. So I took off an inch. Already stewed potatoes with broccoli with him for Omelkina. The cream is not curdled.
Then you can fix a banosh with them?
And then I thought that sour cream was needed, because there was sourness in it.
Qween
Tanya, we call it skimmed sour cream. That is, not pure fat. I think it won't melt into butter.

In general, you can feel the taste of sour sour cream in the banosha. This is his trick.
Zhivchik
Quote: Qween

In general, you can feel the taste of sour sour cream in the banosha. This is his trick.

Yeah .... then I'll put this skimmed sour cream out of the fridge and let it sour a little.
Anya, dyakuyu!
Qween
Tanya, good health.

Quote: Zhivchik

let it sour a little.

This is exactly what they do with skimmed sour cream.

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