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.
Оригинальный рецепт от Forkin
- Общее время
- 40 мин
- Порции
- 4
- Сложность
- Средне
Информация об аллергенах: может содержать молоко. При наличии аллергии всегда проверяйте упаковки ингредиентов.
Подготовка
Ингредиенты
Ингредиенты
- 250 mlwater
- 500 mlfull-fat sour cream
- 1 стаканcornmeal, fine or medium ground
- 0,5 ч. л.salt
garnish
- 200 gbryndza cheese, crumbled
- 2 ст. л.dill, fresh, chopped(необязательно)
- 2 ст. л.butter(необязательно)
Инвентарь
whisk · heavy-bottomed pot
Приготовление
Шаг за шагом
- 1
Pour the water and sour cream into a heavy-bottomed pot or Dutch oven.
Совет повара: 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.
Около 5 мин
- 3
Once boiling, slowly add the cornmeal in a thin stream, whisking constantly to prevent lumps from forming.
Около 2 мин
Совет повара: 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.
Около 25 мин
Совет повара: 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.
Совет повара: For a richer flavor, you can sauté some mushrooms or onions to serve alongside.
Правильное хранение
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.