Banosh (Ukrainian Carpathian Cornmeal with Brynza and Cracklings)

Name: Banosh (Ukrainian Carpathian Cornmeal with Brynza and Cracklings)
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Cuisine: Ukrainian
Ingredients: 200 g coarse cornmeal (coarse polenta / yellow maize meal); 800 ml water; 1 tsp salt; 200 g sour cream (smetana); 50 g unsalted butter; 150 g brynza cheese; 150 g pork cracklings or finely chopped fried salo; 15 g fresh chives; 0.5 tsp freshly ground black pepper; 200 g mixed mushrooms; 1 tbsp vegetable oil

Banosh is a creamy, rustic Hutsul dish from the Ukrainian Carpathians — coarse cornmeal cooked with sour cream and butter, finished with salty brynza cheese and crunchy pork cracklings. It's quick to make, naturally gluten-free, and comforting as a main or side.

35 min

start to finish

10 min

hands on

Easy

difficulty

servings

4 servings

Ingredients

200 g coarse cornmeal (coarse polenta / yellow maize meal)use coarse texture, not instant; if only fine cornmeal available note will cook faster
800 ml wateror light chicken stock
1 tsp saltplus extra to taste
200 g sour cream (smetana)full-fat preferred
50 g unsalted buttercut into pieces
150 g brynza cheesecrumbled; feta is an acceptable substitute
150 g pork cracklings or finely chopped fried salochopped; you can use crispy bacon or pork rinds
15 g fresh chivesthinly sliced
½ tsp freshly ground black pepperoptional

Optional topping (vegetarian)

200 g mixed mushroomssliced and sautéed as a pork-free topping (see steps)(optional)
1 tbsp vegetable oilfor sautéing mushrooms(optional)

Contains dairy. Cooking for an allergy? Check the label on every packet you use — brands differ, and we can only tell you what the recipe calls for.

Roughly, per serving

620 kcal22g protein40g carbs41g fat

An estimate, not a lab analysis.

Method

Crumble the brynza and thinly slice the chives; chop the pork cracklings into small pieces.
If using mushrooms, heat the oil in a skillet over medium-high heat and sauté the sliced mushrooms until they release their liquid and brown, about 8–10 minutes; season lightly with salt.
Bring the water and 1/2 tsp salt to a simmer in a medium heavy-bottomed saucepan over medium heat.
Whisk in the coarse cornmeal in a steady stream so no lumps form.
Reduce heat to low and simmer the cornmeal, stirring frequently (or almost constantly), until it thickens and the grains are tender, about 12 minutes.
Use a heat-proof spatula or wooden spoon and scrape the pan bottom; a heavy pot reduces scorching.
Stir in the sour cream and butter until fully incorporated and the banosh is glossy and creamy, 2–3 minutes.
Taste and adjust seasoning with the remaining salt and the black pepper if using.
Divide the banosh among shallow bowls, sprinkle each portion with crumbled brynza, scatter the chopped pork cracklings and sliced chives on top, and add sautéed mushrooms if using.

Worth knowing

Use coarse cornmeal (polenta-style). If your cornmeal is very fine, the texture will be smoother and it will cook faster—watch it closely.
Stir often to prevent sticking. A heavy pot and moderate heat keep the cornmeal from scorching.
Make it vegetarian: omit the pork cracklings and top with the sautéed mushrooms and extra crumbled cheese.
Leftovers keep 2–3 days in the fridge; reheat gently with a splash of water or milk and stir until creamy.

Make it yours

Cooking without dairy, without an oven, for someone who won't touch chilli, or for six instead of four? Have the recipe rewritten around it — quantities, steps and all.

Gluten-freeMeal prep

More Ukrainian cooking

An original Restaurant Pro recipe — our own composition in the idiom of Ukrainian cooking, not any restaurant's recipe. Written to be gluten-free as listed.