Corn porridge of Hutsul cuisine "Banosh"

Category: Culinary recipes

Ingredients

(proportions are approximate)
Sour cream (cream) 1 tbsp.
Butter (to taste) 50 g
Corn groats (or flour) 1 tbsp.
Water 2 tbsp.

Cooking method

  • Dilute sour cream with water, pour into a cast-iron saucepan, bring to a boil. Add corn grits in a thin stream, stirring occasionally. Reduce heat to minimum, rub with a wooden spoon until oil drops appear on the surface. The finished banosh should lag behind the sides of the pan.
  • Boiled dried mushrooms (soaked before cooking), bacon cracklings, crumbled feta cheese are served along with the banosh.
  • When the porridge is ready, put on a plate, on top of the feta cheese, on top of the cracklings and mushrooms. Do not mix. Eat hot.
  • To be honest, I cooked without cracklings; feta cheese was not available, replaced with grated hard cheese.

Note

Earlier, the site discussed the topic of hominy in a bread maker:
https://Mcooker-enn.tomathouse.com/in...ic=3268.0

In Hutsul cuisine there is a similar dish, also made from corn flour (or cereals), but much more fatty (those who follow a diet and a healthy lifestyle do not read!). I did not cook a banosh in a bread maker, but I remembered the recipe just on the occasion of the purchase of corn grits for one of the breads in KhP.

Taste of the Carpathians and memories of mountain rivers!

Recently I read on one site that only men cook a real banosh. A good gift for women's day.

kava
I often cook for my husband. In fact, he doesn't have much porridge (here I agree with him). But it is this "porridge" he likes, and to be honest, I too.
Galinka-Malinka
Mamalyga and Banosh are one and the same only in different regions they have different names!
there is also kulesha - the same thing is only cooked in water, and not in sour cream.

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