Banosh (Carpathian Cornmeal Porridge with Sour Cream and Cheese)
Local name: Банош
In short: A creamy cornmeal porridge cooked with sour cream and milk, topped with crisp bacon, onion and crumbled sheep cheese. It takes about 55 min in total and makes 4 servings.
- Prep
- 15 min
- Cook
- 40 min
- Total
- 55 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 550 kcal
Banosh is a specialty of the Carpathian mountains, where cornmeal is cooked slowly in cream until thick and glossy. It is served in a bowl with crackling-crisp bacon, fried onion, crumbled sheep cheese and sometimes mushrooms. The porridge needs constant stirring at first, then a long, low simmer. It is a rich, filling dish for cold days, and it is traditionally eaten fresh and very hot.
Instructions
- Bring the milk, water and salt to a gentle simmer in a heavy pot. Whisk in the cornmeal in a thin stream, whisking constantly to prevent lumps.
- Switch to a wooden spoon and cook over low heat for 10 minutes, stirring often, until the porridge is thick.
- Stir in the sour cream and keep cooking on very low heat for 15 to 20 minutes, stirring every few minutes, until the porridge is glossy and the fat starts to separate at the edges.
- Meanwhile, cook the bacon in a pan over medium heat for 8 to 10 minutes until crisp. Lift it out with a slotted spoon and cook the onion in the bacon fat for 5 minutes until golden. If using mushrooms, sauté them in the 1 tbsp butter in a separate pan for 6 to 8 minutes until browned.
- Spoon the hot banosh into warm bowls. Top with the crumbled cheese, bacon, onion and mushrooms, if using, and serve at once.
Tips
- Stir constantly while adding the cornmeal to avoid lumps, then lower the heat and stir often so the bottom does not scorch.
- Bryndza, a soft sheep cheese, is traditional. Crumbled feta is the closest widely available substitute.
Questions and answers
Can I make banosh with polenta?
Yes. Coarse polenta is the same as coarse cornmeal. Avoid instant polenta, which cooks too fast and lacks the thick, creamy texture.
Can I make banosh ahead of time?
It is best fresh. Leftovers set firm, so reheat them with a splash of milk.
What do you serve with banosh?
Fried mushrooms and pickles are common partners, along with a glass of cold buttermilk or kefir.
How long does it take to make Banosh (Carpathian Cornmeal Porridge with Sour Cream and Cheese)?
About 55 min in total: 15 min of preparation and 40 min of cooking.
How many calories are in Banosh (Carpathian Cornmeal Porridge with Sour Cream and Cheese)?
About 550 kcal per serving, with 17 g of protein, 36 g of carbohydrates and 35 g of fat. These values are estimates.
Nutrition per serving
| Calories | 550 kcal |
|---|---|
| Protein | 17 g |
| Carbohydrates | 36 g |
| Fat | 35 g |
| Fiber | 3 g |
| Sugar | 6 g |
| Sodium | 1300 mg |
Estimated values, calculated from the ingredients.
