Banosh (Ground Corn Dish)
Banosh is the most delicious ground corn dish made with lots of thick sour cream and served with rich sheep cheese (bryndza), frangrant fried mushrooms, sautéed onions, and crunchy pork crackling (shkvarky). It is the signature porridge of the Carpathians, from the mountain region of Ukraine, where local shepherds (Hutsuls) make it over an open fire.
The authentic recipe of banosh is quite complex and enshrined in tradition: e.g. shepherds claim you should only stir the corn clockwise and with a wooden spoon, you must use exclusively fresh Carpathian cheese, and you cannot serve the dish on anything apart from authentic Carpathian plates.
Yet, I believe that you can challenge the shepherds and make a scrumptious banosh at home. Shall we try it?
Banosh (Ground Corn Dish)
Ingredients
- 1 1/4 cup milk
- 3/4 cup sour cream
- 2/3 cup corn grids
- 1 medium onion
- 5 oz mushrooms
- 4 oz pork lard
- 4 oz sheep cheese (bryndza)
- 1 tsp salt
Instructions
How to Make Banosh (Ground Corn Dish):
- Cut the lard into small pieces and put them in a frying pan. Fry over medium heat.
- Put the cracklings out on a plate, leaving the fat in the pan.
- Put sliced button mushrooms in a pan, salt, fry until semi-done.
- Peel an onion and dice it. Add to the pan with mushrooms, fry until golden.
- Mix sour cream with milk, add a pinch of salt, bring to a boil.
- Wash the corn grits. Add them to milk in small portions. Stir to avoid lumps.
- Reduce heat and cook the porridge for 10-20 minutes until thickened.
- Dish the cooked porridge, add cracklings, mushrooms and onions. Top with slices of cheese. Serve.
Notes
