Banosh is a traditional Ukrainian cornmeal porridge simmered in milk, sour cream, and butter. Served hot, with crispy pork belly and tangy, salty cheese crumbles on top.
About banosh recipe
Many people know borscht as the most famous Ukrainian dish. But there is another traditional recipe that deserves as much love - Banosh. This creamy, rich porridge is an old dish that is often forgotten, but you can still find it in many Ukrainian homes alongside other traditional Ukrainian recipes.
Banosh is a traditional dish from the Hutsuls (an ethnic group mainly from Western Ukraine). Smaller Hutsul communities also live in neighboring Carpathian mountain regions of Poland, Romania, and Slovakia. Hutsul cuisine is hearty, rustic, and built around simple, locally available ingredients like cornmeal, potatoes, mushrooms, dairy, pickled produce, and cured meats.
This dish used to be served mostly on holidays, festivals or special occasions. Banosh ingredients were often considered more expensive, so it was not an everyday dish.
Banosh is traditionally cooked in a heavy pot over an open fire. In the village where I grew up, they made it in the local park where we had the Cossacs festival each year. It was so delicious.
Banosh classic toppings are fried belly pork (shkvarky), brynza cheese, and sometimes fried mushrooms.
Bryndza cheese is a traditional cheese from the Carpathian Mountain region, made from sheep’s, goat’s, or cow’s milk. It is tangy, salty, and crumbles well. Since it’s not easy to find it in the U.S., I’m using sheep’s milk feta as a substitute; it is closest to the taste and texture of bryndza.
My Family's first impressions of banosh
- From my husband: He liked the dish overall and said that it is surprisingly filling and very hearty. He compared it to grits or really creamy polenta. He also loved the freshly fried crispy pork belly and salt cheese combo.
- From my son: He loved the porridge part mostly and of course the crispy bacon. But he was not a fan of sheep's milk feta. So next time, I will offer him more familiar and less strong cheese.
What goes in (plus available swaps)
- Cornmeal: I like to use Medium Cornmeal or Coarse cornmeal (Italian polenta).
- Milk: some make it only with sour cream, but I like to use some milk for balanced taste and flavor.
- Water: I like to use both water and milk to cook the cornmeal. You can use only milk.
- Sour Cream: In Ukraine, homemade sour cream is a must for his recipe. But living in the U.S., I have found a few quality brands of organic full-fat sour cream that work great.
- Butter: quality unsalted butter. Salt: Add it to taste, but in moderation as the toppings can be quite salty.
- Pork belly fat: I got some fresh pork belly fat, diced it, and fried it.
- Bryndza cheese: See my recommended substitutions below.
Ingredient substitutions
- Bryndza is the traditional Eastern-European cheese, that can be hard to find here. Instead, I have been using sheep's (preferred choice) or cow's milk feta.
- Pork belly: instead of fresh pork belly, you can use fried bacon bits or even pancetta. If you want the dish to be vegetarian, you can use mushrooms instead.
How to make Ukrainian banosh
Cube the pork belly into small pieces. Fry the pork belly in a frying pan until crispy. Season it with salt to your taste. And if you are using the bacon, skip the salt (images 1, 2).
In a heavy-bottomed pot, cornmeal, water, and milk. Bring it to a simmer. Cook over medium heat for about 3 minutes, stirring it regularly with a wooden spoon. Add sour cream and butter. Continue cooking over low-medium heat, stirring it continuously until you have a thick porridge. It should take about 15 minutes (images 3, 4).
When the cornmeal is fully cooked, it is best to start serving it right away with the preferred toppings.
Serving banosh
Banosh is traditionally served as a main dish. Add the porridge to the bowls, top it with fried pork belly and crumbled bryndza cheese. You can also sprinkle some fresh dill or parsley on top. Another popular topping is fried mushrooms.
Recipe tips
- Use medium or coarse cornmeal only for banosh.
- Do not add all the cornmeal at the same time, as it will clump. Do it gradually.
- Do not leave it cooking on its own, it needs to be stirred very frequently.
- Do not add too much salt to the porridge, because the toppings are quite salty.
- If you're serving this dish to kids, consider using a milder cheese like queso fresco or even ricotta.
How to store and reheat
Store the cornmeal porridge and the topping separately. Banosh should be stored in an air-tight container and consumed within 2-3 days.
I recommend reheating it in a small pot over low heat with a little bit of water or milk, so the cooked cornmeal softens gently and becomes creamy again. Stir it often to bring back that smooth texture, just like when it was freshly made. Avoid reheating it in the microwave.
📖 Recipe
Banosh (Ukrainian Cornmeal Porridge with Pork Belly and Cheese)
Equipment
- 1 Frying Pan
- 1 pot with heavy bottom
- 1 wooden spoon
Ingredients
- ½ pound pork belly*
- 1 cup medium or coarse cornmeal
- 2 cups water
- 2 cups whole milk
- ½ cup sour cream
- 2 tablespoons butter
- ½ teaspoon salt, divided
- ¼ cup sheep's milk feta cheese, crumbled
Instructions
- Chop ½ pound pork belly* into small pieces. Heat the frying pan over medium heat. Add chopped pork belly and ¼ teaspoon of salt. Fry them over medium heat until fully cooked and crispy. Set aside.
- In a medium pot, add 1 cup medium or coarse cornmeal, 2 cups water, 2 cups whole milk and ¼ teaspoon of salt. Bring it to simmer, stirring regularly. Simmer the cornmeal for 3 minutes. Add ½ cup sour cream and 2 tablespoons butter. Continue cooking over low-medium heat, stirring continuously with a wooden spoon for about 15 minutes. The cornmeal will thicken and you will have a creamy porridge at the end. If the corn meal is not cooked, you can add more water and simmer a little longer.
- When cornmeal is cooked, serve it immediately. Divide hot cornmeal porridge between the bowls. Top with crispy pork and crumbled feta cheese on top.
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