Corn porridge can be used to make not only the popular banosh, but also another Ukrainian dish. We are talking about the traditional Transcarpathian tokan, which has long been the food of shepherds and shepherds.

The most important thing in this dish is to cook the porridge correctly - it should have a delicate consistency and no lumps. Ideally, tokan should be served with vurda, which is a boiled Hutsul cheese made from whey and sheep's milk.

Food blogger Halyna Nemesh (halyna_nemesh) shared a recipe for Ukrainian tokan made from corn porridge on her Instagram page.

Ingredients:

• milk - 250 ml or the same amount of water
• salt
• butter
• sour cream
• corn grits - 100-150 g
• cheese brynza\vurda\feta
• bacon

How to cook:

1. First, pour milk or water into a saucepan, add a pinch of salt, butter and sour cream. Put on the fire and bring everything to a boil.

2. Pour porridge into boiling milk. Stirring constantly, cook it for about 10 minutes.

3. Put the cooked porridge in layers together with the cottage cheese (porridge-cottage cheese-porridge).

4. If you wish, you can fry bacon bacon and serve it with porridge. Enjoy your meal!

You can also find recipes on OBOZ.UA:

• Real banosh with bacon and cracklings
• Banosh with sour cream
• Banosh with feta cheese