Entree: Ukraine – Western Ukraine – Банош ➤ Banosh (Hearty coarse cornmeal porridge cooked with sour cream and finished with pork cracklings and cheese)

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 20 min

Cook 15 min

Total 35 min

Ingredients

- 1 cup (140 g) coarse cornmeal (polenta-style)
- 2 cups (480 ml) water
- 1 cup (240 ml) sour cream (smetana)
- 2 tbsp (30 g) unsalted butter
- 6 oz (170 g) smoked pork belly or slab bacon, diced
- 4 oz (115 g) bryndza or feta-style sheep cheese, crumbled
- 1 small onion, thinly sliced
- 1 tbsp (15 ml) vegetable oil
- 1 tsp (5 g) salt, or to taste
- Freshly ground black pepper, to taste
- Optional: 2 tbsp (30 g) fried pork cracklings (to sprinkle)

Instructions

1. Heat a heavy skillet over medium heat and add the diced smoked pork belly. Cook, stirring occasionally, until the fat renders and the pork pieces become crisp; remove the crisp cracklings with a slotted spoon and reserve. Pour off and reserve about 2 tbsp (30 ml) of the rendered fat; discard excess or save for another use.
2. In a separate saucepan, bring the water and reserved pork fat to a gentle simmer. Whisk in the sour cream until smooth and simmering but not boiling.
3. Gradually whisk the cornmeal into the sour cream mixture, stirring constantly to avoid lumps. Reduce heat to low and cook, stirring frequently, until thick and creamy, about 12–15 minutes.
4. Meanwhile, in the skillet with a little oil if needed, sauté the sliced onion over medium heat until golden brown and softened, about 8–10 minutes.
5. When the cornmeal porridge is thick and tender, stir in the butter, sautéed onions, and crumbled bryndza or feta. Taste and adjust salt and pepper.
6. Transfer to a serving bowl and top generously with the reserved pork cracklings and additional crumbled cheese. Serve hot.