World Flavors Cookbook

Banosh (Hutsul Cornmeal Porridge)

A traditional dish from the Carpathian Mountains, made by cooking cornmeal in sour cream and topped with sheep cheese, lardons, and mushrooms.

Cuisine: Ukraine

Ingredients

• 200g fine cornmeal
• 500ml sour cream (high fat content)
• 250ml water or milk
• Pinch of salt
• Toppings:
• 150g bryndza (salty sheep cheese), crumbled
• 100g smoked bacon (lardons), fried until crispy
• 200g wild mushrooms, sautéed

Instructions

1. In a heavy-bottomed pot (traditionally a cauldron), bring the sour cream and water/milk to a simmer.
2. Gradually whisk in the cornmeal in a thin stream, stirring constantly to avoid lumps.
3. Cook over low heat, stirring continuously with a wooden spoon, for about 15-20 minutes until the cornmeal is tender and the oil starts to separate on the sides.
4. The porridge should be thick but creamy.
5. Fry the bacon until crispy and sauté the mushrooms separately.
6. Serve the banosh on plates, topped with layers of crumbled bryndza, crispy lardons, and mushrooms. Do not stir before serving.