Entree: Ukraine – Carpathian Ukraine – банош banosh (Carpathian Cornmeal Porridge)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 20 min

Total 35 min

Ingredients

- 1 1/2 cups (240 g) coarse cornmeal (preferably stone-ground)
- 2 cups (480 ml) water
- 1 cup (240 g) sour cream (smetana)
- 3 tbsp (42 g) unsalted butter
- 1 tsp (5 g) fine salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 6 oz (170 g) smoked pork belly or thick-cut bacon, diced
- 6 oz (170 g) brynza (sheep's milk cheese) or feta, crumbled
- 2 tbsp (6 g) fresh chives or green onion, thinly sliced

Instructions

1. In a medium skillet over medium heat, cook the diced smoked pork belly or bacon until the fat renders and pieces are crisp, about 6–8 minutes; transfer cracklings to a paper towel-lined plate and reserve 1–2 tbsp (15–30 ml) of the rendered fat.
2. In a heavy-bottomed saucepan, combine the water, sour cream, and butter with the reserved pork fat; warm slowly over medium heat until the mixture is gently simmering.
3. Gradually whisk in the cornmeal in a steady stream to prevent lumps, then reduce heat to low and cook, stirring frequently and scraping the bottom, until thick, creamy, and the cornmeal is tender, about 10–15 minutes.
4. Season the banosh with salt and freshly ground black pepper, tasting and adjusting as needed; if it thickens too much, stir in a splash of water or milk to loosen to the desired consistency.
5. Serve the banosh hot, spooned onto plates and topped with generous crumbles of brynza and the reserved pork cracklings; sprinkle with chopped chives and offer rye or dark bread alongside if desired.
6. Leftovers may be reheated gently with a little water; the texture will thicken, so stir frequently to restore creaminess.