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.
En original oppskrift av Forkin
- Total tid
- 40 min
- Porsjoner
- 4
- Vanskelighetsgrad
- Middels
Allergeninformasjon: kan inneholde melk. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
Ingredienser
- 250 mlwater
- 500 mlfull-fat sour cream
- 1 koppcornmeal, fine or medium ground
- 0,5 tssalt
garnish
- 200 gbryndza cheese, crumbled
- 2 ssdill, fresh, chopped(valgfritt)
- 2 ssbutter(valgfritt)
Utstyr
whisk · heavy-bottomed pot
Fremgangsmåte
Trinn for trinn
- 1
Pour the water and sour cream into a heavy-bottomed pot or Dutch oven.
Kokkens tips: 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.
Omtrent 5 min
- 3
Once boiling, slowly add the cornmeal in a thin stream, whisking constantly to prevent lumps from forming.
Omtrent 2 min
Kokkens tips: 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.
Omtrent 25 min
Kokkens tips: 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.
Kokkens tips: For a richer flavor, you can sauté some mushrooms or onions to serve alongside.
Hold den god
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.