Banosh Hutsulsky
A traditional Hutsul dish from the Carpathian Mountains, Banosh is a creamy cornmeal porridge often served with various toppings. This version features bryndza (sheep's milk cheese) and crispy pork cracklings.
🧂 Ingredients
- 1 cup Cornmeal (fine grind)
- 3 cups Water
- 1 cup Milk
- 1 tsp Salt
- 200 g Bryndza (sheep's milk cheese)(crumbled)
- 150 g Pork belly or bacon(diced for cracklings)
- 4 tbsp Sour cream(for serving (optional))
👨🍳 Instructions
- 1
In a heavy-bottomed pot, combine water, milk, and salt. Bring to a boil over medium-high heat.
💡 Tip: Using a mix of water and milk creates a richer flavor and creamier texture. - 2
Slowly whisk in the cornmeal to prevent lumps. Reduce heat to low and simmer, stirring frequently, until the porridge thickens and is cooked through, about 20-25 minutes.
⏱️ 25 minutes💡 Tip: Constant stirring is crucial to achieve a smooth consistency and prevent sticking. - 3
While the banosh is cooking, prepare the cracklings. In a separate skillet, cook the diced pork belly over medium-low heat until crispy and golden brown. Drain on paper towels.
⏱️ 10-15 minutes💡 Tip: Render the fat slowly to ensure the cracklings are evenly crispy. - 4
Once the banosh is cooked, stir in most of the crumbled bryndza until it's partially melted and creamy. Reserve some for garnish.
💡 Tip: The residual heat will soften the cheese, creating a delicious savory element. - 5
Serve the banosh hot, topped with the remaining crumbled bryndza, crispy pork cracklings, and a dollop of sour cream if desired.
💡 Pro Tips
- ✓Use fine-ground cornmeal for the creamiest texture.
- ✓Don't rush the cooking process; slow simmering is key.
- ✓Bryndza is essential for the authentic Hutsul flavor, but a good quality feta can be a substitute in a pinch.
🔄 Variations
- Serve with fried mushrooms instead of or in addition to pork cracklings.
- Add a sprinkle of fresh dill or parsley for extra freshness.
- Some variations include a bit of butter stirred in at the end.