Banosh (Ukrainian Creamy Corn Porridge with Bryndza)

  • Total time - 30 minutes
  • Prep - 5 minutes
  • Cooking - 25 minutes
  • Servings: 4
  • Country: Ukraine
Rich Ukrainian Banosh (corn porridge) served in a wooden bowl, garnished with crumbled cheese and cracklings.

The Hutsuls, the people of the Carpathians, claim that true Banosh can only be cooked over an open fire and stirred with a wooden spoon to prevent sticking and keep it light. Modern versions use heavy whipping cream (33%) instead of high-fat homemade cream.

The porridge must be stirred constantly until fat (butter) starts separating on the surface - a sign that it is ready.

Ingredients

For Banosh (Porridge)

  • 500 ml heavy whipping cream (33%)
  • 150 g corn flour (medium-coarse polenta)
  • 50 ml water (optional, for thinning)
  • to taste salt

For Serving

  • 150 g bryndza or smoked sheep cheese (Hutsul cheese)
  • 100 g smoked bacon (for cracklings)
  • 0.5 piece onion (optional, for mushrooms)

Instructions

Step 1: Preparing the Base

In a heavy-bottomed pot, bring the heavy cream (optionally mixed with a little water if too thick) to a boil. Salt it.

Step 2: Cooking the Porridge

Once the cream is boiling, reduce the heat to minimum. While stirring constantly (ideally with a wooden spoon), gradually add the corn flour in a thin stream.

Stir vigorously to prevent lumps from forming. The porridge will quickly begin to thicken.

Step 3: Finishing the Texture

Cook and stir the porridge continuously over very low heat for about 20-25 minutes. The porridge is ready when it starts separating from the sides of the pot and you see fat (butter) separating on the surface.

Step 4: Preparing Toppings

Dice the bacon and render it in a pan to create crispy cracklings. Remove the cracklings and, if desired, sauté the chopped onion in the rendered fat.

Cube the bryndza or smoked cheese, or leave it whole for crumbling on top.

Step 5: Serving

Serve the hot Banosh immediately onto plates. Generously top with crumbled bryndza/cheese and drizzle with the hot cracklings and rendered fat (and onion).