Banosh (Ukrainian Creamy Cornmeal Porridge)
Banosh is a traditional Hutsul dish from the Carpathian mountains of Ukraine. This creamy, savory cornmeal porridge is cooked with sour cream or cream and often served with bryndza cheese, crispy fried pork belly, or mushrooms. This vegetarian version focuses on the rich dairy and cheese for a comforting meal.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain milk. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 250 mlwater
- 500 mlfull-fat sour cream
- 1 cupcornmeal, fine or medium ground
- 0.5 tspsalt
garnish
- 200 gbryndza cheese, crumbled
- 2 tbspdill, fresh, chopped(optional)
- 2 tbspbutter(optional)
Equipment
whisk · heavy-bottomed pot
The method
Step by step
- 1
Pour the water and sour cream into a heavy-bottomed pot or Dutch oven.
Cook’s note: Using a heavy pot prevents scorching.
- 2
Bring the liquid to a gentle boil over medium heat, stirring occasionally to prevent the sour cream from separating.
About 5 min
- 3
Once boiling, slowly add the cornmeal in a thin stream, whisking constantly to prevent lumps from forming.
About 2 min
Cook’s note: Pouring slowly and whisking vigorously is key to a smooth banosh.
- 4
Reduce the heat to low, add the salt, and continue to cook, stirring frequently, for 20-25 minutes.
About 25 min
Cook’s note: The banosh is ready when it pulls away from the sides of the pot and a thin layer of fat rises to the surface.
- 5
Serve the banosh hot, topped with crumbled bryndza cheese, a sprinkle of fresh dill, and a pat of butter if desired.
Cook’s note: For a richer flavor, you can sauté some mushrooms or onions to serve alongside.
Keep it good
Store leftover banosh in an airtight container in the refrigerator.
Gently reheat on the stovetop over low heat, adding a splash of milk or water to restore consistency.
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