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Ukranian Banosh

5 from 1 vote
Ukranian Banosh is corn porridge cooked in milk and sour cream and then topped with feta cheese, bacon, and mushrooms. This is a hearty and classic dish that most Slavic households have on a rotation for family dinners. 
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 6 people
Course: dinner, Main Course
Cuisine: ukranian
Ingredients Equipment Method Notes

Ingredients
  

Cornmeal (mamaliga)
  • 2 cups water
  • 2 cups whole milk
  • 1 cup  cornmeal (corn grits)
  • 1/2 cup full-fat sour cream
  • 4 tbl butter
  • 1 tsp salt
Toppings
  • 4 oz  mozzarella
  • 1/3 cup feta cheese (sheep milk cheese)
  • 1/2 cup chopped tomatoes (drained)
  • 1/2 lbs  cooked chopped bacon 
  • 8 oz  sautéed mushrooms
  • 1 chopped and sauteed
Garlic sauce
  • 2 cloves pressed garlic
  • 1 tbl oil (sunflower oil)
  • 2 tbl water
  • pinch of salt

Equipment

  • large pot
  • whisk
  • wooden spoon
  • skillet
  • knife and a cutting board
  • large serving dish

Method
 

  1. Preparing your toppings will take the longest, as the cornmeal only takes a few minutes to cook. Dice the bacon into small pieces and cook it in a large skillet until it is cooked. Remove the bacon but leave the fat in the skillet. 
  2. Dice one large onion and saute it in the bacon fat. Once the onions are golden brown, add sliced mushrooms and a pinch of salt to taste. Continue to saute the onions and mushrooms for 2-3 minutes or until the mushrooms are soft. Shred the mozzarella cheese and dice the tomatoes. I prefer to use cherry tomatoes as they don’t become soggy. 
  3. Place a large pot over medium-high heat. Add the milk, water, and salt, then bring to a low simmer. While whisking the liquids, slowly pour in the cornmeal in a thin stream; do not stop stirring to avoid clumps to have a smooth porridge. Turn the heat down to low and keep stirring for 90 seconds. Turn the heat off. Switch to a wooden spoon, then add the butter and the sour cream, mixing until you have a smooth and creamy texture. Pour the cornmeal into a large dish of your choice, add the cheeses first, then the rest of the toppings. Let a few droplets of oil from the bacon go on top of the cornmeal for extra flavor. Garnish with fresh dill, garlic sauce, and a few extra dollops of sour cream. 

Notes

Recipe Tips and Substitutions

Before you make this recipe for Ukrainian Banosh, read through these tips and tricks to know what to expect and what to substitute if you get stuck!
  • Because this is a simple recipe, good-quality ingredients are vital for the best flavor.
  • If you don’t want to use bacon, you can use ham or chunks of fried pork bits.
  • Traditionally, banosh is made with bryndza (feta) cheese. Do not skip this
  • Banosh should have a creamy and thick consistency. If necessary, you can adjust it by adding more liquid or cornmeal to achieve the desired texture.
  • You may want to reduce the extra salt you add if you are using salted butter and very salty cheese. Don’t forget bacon is salty as well. 
  • Banosh tastes best when it’s hot, so plan to serve it right after it’s cooked. If you want to reheat it place it into the microwave for a few minutes. 
  • Mix the sour cream at the end of cooking the cornmeal; if the sour cream overheats, it will curdle.