Banosh (Ukrainian Cornmeal Porridge with Pork Belly and Cheese)
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.
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.
Notes
You need 4 parts of liquid to cook 1 part of cornmeal.
Instead of pork belly, you can use cooked bacon bits.
If you want to make this dish vegetarian, you can use fried mushrooms and onions instead of pork.
You can use any type of feta cheese or even queso fresco.
Nutrition
Calories: 613kcalCarbohydrates: 31.1gProtein: 13.7gFat: 48gCholesterol: 94mgSodium: 342mgFiber: 2.2gSugar: 7.4g
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