Such a useful corn porridge.

Corn grains concern products that are very useful for the health of both adults and children. It is very nutritious and at the same time is easily digested, contains a large number of trace elements and vitamins. Corn porridge - an excellent option for people leading an inactive lifestyle and the elderly, since it is 75% carbohydrates and contains the necessary carotene. And due to the fact that it has few calories, it is often used in various diets, besides, it very well removes fat and pesticides from the human body.

Corn porridge treats low-allergenic foods and is often used in the nutrition of young children. As for the dishes in which you can use corn grits - it's cereals, hominy, casseroles, also it is added to soups and pie fillings.

Due to the fact that the cereals are brewed for a very long time and requires constant stirring and supervision, the landlady, using modern devices, without which many no longer represent their existence, cook corn porridge in a multivariate. It greatly simplifies the cooking process.

Corn porridge in the multivariate

Ingredients. A liter of milk, one glass (160 g for a multivark) corn cereals, a tablespoon of sugar (if desired, a little more), a teaspoon of salt, a piece of butter.

Preparation. Corn before the start of cooking should be soaked for several hours, and preferably at night. We put all the ingredients, except the butter in the multivaro form, mix and turn on the "milk porridge" mode. After the ready signal sounds, we leave the porridge in the multivarquet and put it on the heating mode for an hour. Spread on a plate and put a piece of butter.

Cooked on this recipe, corn porridge on milk is perfect for baby food.

If you are planning to cook porridge not on milk, but on water, then in the above recipe, replace milk with water, and in the multivarquet, instead of the "milk porridge" regime, put "buckwheat" or "stew".

A perfect addition to corn porridge can be dried fruits - they need to be put together with all the ingredients, or fresh berries and fruits, which are added after the porridge is ready.

Banosh in the multivark

Banosh - Hutsul, cooked with cream and sour cream corn porridge. In the kolyba of the Carpathians and Transcarpathia it enjoys great popularity both among tourists and among the local population. Try to cook this delicious dish with the help of multivarkers.

Ingredients. For the banosh: small corn grits (200 g), milk (300 ml), 20% cream (200 ml), thick sour cream (300 ml), brynza, salt. For sauce: champignons (500 g), sour cream (200 g), onion, spoon of flour, salt.

Preparation. We pour milk into the bowl (can be replaced with water) and stir with sour cream, the resulting mass is poured into the multivariate form, we also add cream there, turn on the steam cooking mode and bring it to a boil, add salt. Pour the corn groats into a thin stream with a thin trickle, mix thoroughly. We set the "quenching" mode and leave the banosh for about an hour.

Prepare the sauce. We clean the onion and cut it into small cubes. Champignons washed and cut into thin slices. In a heated frying pan with vegetable oil, fry the onion until golden, add the mushrooms and stew with the lid closed for 20-25 minutes. In a separate bowl, stir the sour cream and flour, pour the resulting mixture to the mushrooms, wait to be boiled, mixed and left in a frying pan for 5 more minutes.

Finished banosh lay out on a plate, pour on top with mushroom sauce and sprinkle with grated cheese on a medium grater. We serve the table in a hot form.

Also, the banosh serves cracklings of smoked bacon and sauce of white mushrooms, everything necessarily sprinkles with cheese.