Kulish

Instructions

1. Bring the salted water to the boil in a heavy saucepan.
2. Pour in the maize flour in a steady stream while whisking to prevent lumps. Lower the heat and cook for 20 minutes, stirring often.
3. Meanwhile, render the salo into small cubes in a frying pan over low heat until you have golden crispy bits. Remove them and keep the fat.
4. Thinly slice the onion and fry it in the salo fat for 6 minutes, until translucent.
5. Crush the garlic with a pinch of salt and stir it into the porridge with the milk and half of the crispy bits.
6. Let it simmer for another 5 minutes, stirring; the porridge should be creamy without being too runny.
7. Spoon the kulish into bowls, top with the onion, the remaining crispy bits and some pepper, then serve hot with rye bread.