🇺🇦 Ukrainian Cuisine

Банош

Hutsul Cornmeal Porridge

Prep Time 30 min

Servings 4

Difficulty Easy

Calories 418 kcal

A rich, creamy cornmeal porridge from the Carpathian highlands, cooked in sour cream and topped with crumbled brynza cheese and mushroom sauce.

Ingredients

1 cup fine cornmeal (corn grits)
2 cups sour cream
1 cup water
100g brynza or feta cheese, crumbled
200g mushrooms, sliced
1 onion, diced
2 tbsp butter
salt to taste

Instructions

1 Bring sour cream and water to a gentle simmer in a heavy pot, stirring constantly.
2 Gradually pour in cornmeal in a thin stream while stirring to prevent lumps.
3 Cook on low heat, stirring frequently, for 15-20 minutes until thick and pulling away from the sides of the pot.
4 Meanwhile, sauté onion and mushrooms in butter until golden brown.
5 Serve banosh on plates, topped with crumbled brynza and the mushroom sauté.

Did You Know?

Banosh is traditionally stirred only with a wooden spoon and only in one direction — Hutsul shepherds believe this ensures the perfect creamy texture.