Hutsul Banosh with Bryndza and Mushrooms
Creamy cornmeal cooked with sour cream, topped with salty bryndza, mushrooms, and crisp bacon.
About This Dish
Banosh is a rich Carpathian cornmeal dish whose smooth texture depends on gentle heat, steady stirring, and a final scattering of contrasting toppings.
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Stages
- Toppings15 min
- Cornmeal25 min
- Finishing5 min
Step-by-Step Instructions
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1
Render the diced bacon in a skillet. Remove it, then brown the sliced mushrooms and onion in the rendered fat.
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2
Warm the sour cream and milk in a heavy saucepan with a small pinch of salt; do not let the mixture boil hard.
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3
Whisk in the cornmeal in a thin stream. Cook over low heat for 20–25 minutes, stirring steadily as it thickens.
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4
When the cornmeal pulls slightly from the sides and looks glossy, taste and adjust the salt carefully.
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5
Divide among warm bowls and top immediately with crumbled bryndza, mushrooms, onion, and bacon.
