📍 The Carpathians⏱ 25 min🍽 Serves: 4vegetarian

Hutsul Banosh — Creamy Cornmeal

Cornmeal, creaminess, and mountain cheese.

Where it comes from

Zakarpattia Oblast, Ivano-Frankivsk Oblast, Chernivtsi Oblast

History

Banosh belongs to Hutsul cooking traditions. Cornmeal is cooked with sour cream or cream. Brynza connects it to the sheep-raising culture of the Carpathians.

Today

This sour-cream version is topped with bryndzia; mushrooms or cracklings are optional additions.

Ingredients

• 180 g fine cornmeal
• 350 g sour cream
• 350 ml water
• 120 g bryndzia cheese

Method

1. Gently heat the water and sour cream in a heavy saucepan until almost simmering.
2. Slowly whisk in the cornmeal.
3. Cook on low for 15–20 minutes, stirring often.
4. Add a little hot water if needed.
5. Check the seasoning, allowing for the salty cheese.
6. Serve topped with crumbled bryndzia.

How to serve

Serve hot, with crumbled cheese on top rather than stirred throughout.

Sources

• Cultural background

Check ingredients for allergens. Times and amounts are approximate.