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Banosh with cream
1
Banosh with cream is a real treasure of Ukrainian cuisine, originating from the picturesque Carpathian Mountains. It is a traditional dish of the Hutsuls, made from corn grits and heavy cream, which give it a delicate and creamy texture.
This recipe brings the taste of the Carpathians right to your table, filling your kitchen with the aromas of home comfort. Banosh goes well with brynza cheese and mushrooms, which emphasise its unique taste.
Variations
Try adding smoked sausage or pieces of bacon to give the banosh an even more appetising aroma. Or add mushroom sauce for a special piquancy.
Secrets of tenderness and taste
The secret to tender banosh is to stir it constantly over low heat. This helps to create a smooth consistency and avoid lumps.
Tips on ingredients
Choose the highest quality cream and fresh corn grits — this will determine the creaminess and richness of the taste.
Small culinary nuances
To achieve the perfect consistency, heat the mixture gradually, without allowing it to boil. These nuances can significantly affect the final result.
Ingredients for the recipe
Ingredients
Skvyryanka Polenta Corn Grits 600g
200 g
Smachno Shef Ultrapasteurized Culinary Cream 30% 1kg
400 ml
Evian Non-Carbonated Mineral Water 1.5l
150 ml
Moryachka Natural Food Sea Salt 500g
to taste
Ferma Brynza Cheese 35% 180g
150 g
Myasna Gildiya Chilled Salt Lard ~1.5kg
150 g (for cracklings)
Preparation steps
01
Preparing the cream base — Mix the cream with water in a thick-walled saucepan and bring to a hot state over medium heat, without bringing to a rolling boil. ⏱ 5 min. Guide: small bubbles appear around the edges.
02
Adding the cornmeal — Pour the cornmeal into the hot mixture in a thin stream, stirring constantly with a whisk. ⏱ 5 min. Guide: the mixture should be smooth, without lumps.
03
Simmering the banosh — Reduce the heat to low and cook, stirring occasionally, until thick and creamy. ⏱ 15–20 min. Guide: the banosh is shiny and easily comes away from the sides of the pan.
04
Adding brynza — Remove from heat, add chopped brynza, stir gently until partially melted. ⏱ 2 min. Guideline: brynza is evenly distributed, partially stringy.
05
Seasoning — Add salt if necessary, cover with a lid and let the banosh ‘rest’. ⏱ 3–5 min. Guideline: the texture is stable and creamy.
06
Tip⏱ Serve the banosh immediately while hot, sprinkled with brynza and cracklings. A few drops of melted fat from the cracklings on top will make the taste as authentic as possible.
Where to order ingredients
Select the required ingredients in one of the stores
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