Pork

Banosh

page.recipe.portions.02 page.recipe.portions.meal.pluralpage.recipe.portions.changepage.recipe.timing.0 25 page.recipe.timing.minpage.recipe.timing.change
page.recipe.ingredients6 page.recipe.ingredientspage.recipe.viewpage.recipe.switzerland100 page.recipe.localpage.recipe.view
  • 150  grams corn grits
  • gram fresh chives
  • slices pork bacon
  • 0.25  teaspoon salt
  • 200  millilitres sour cream
  • 200  millilitres whipping cream

page.recipe.panel.ingredients.local page.recipe.panel.ingredients.learnMore

Banosh


Home Office Lunch

Two white bowls with yellow corn grits and red bacon on a dark table with a green napkin
page.recipe.timing.0 25 page.recipe.timing.min
page.recipe.portions.02 page.recipe.portions.meal.plural
page.recipe.ingredients6 page.recipe.ingredients

page.recipe.panel.ingredients.title

  • 150  grams corn grits
  • 1  gram fresh chives
  • 4  slices pork bacon
  • 0.25  teaspoon salt
  • 200  millilitres sour cream
  • 200  millilitres whipping cream

page.recipe.accordion.tools

  • 1 small frying pan
  • 1 medium-sized saucepan
  • 1 cutting board
  • 1 knife

page.recipe.panel.sharing.socialmediasharingprint

Banosh


Home Office Lunch

page.recipe.accordion.preview

Add 200 millilitres sour cream, 200 millilitres whipping cream and 0.25 teaspoon salt to a medium-sized saucepan, stir well and heat up the cream over medium heat for about 1 minute
Slowly pour 150 grams corn grits into the cream and stir the mixture constantly until it is boiling
Reduce the heat to low and stir constantly for about 4 minutes until the banosh has thickened
Let the banosh rest on low heat for around 15 minutes
Cut 1 gram fresh chives into pieces of around 0.5 cm
Cut 4 slices pork bacon into quarters
Add the bacon pieces to a small frying pan and fry them over medium heat for about 5 minutes until they are crispy
Serve the banosh in bowls and top it with the bacon and chives