How to properly cook traditional Hutsul banosh: a dish known for generations

Banosh is a traditional Hutsul dish. It is prepared on the basis of corn grits. What makes it different from ordinary porridge is that banosh is served with a variety of additions: mushroom gravy, spondor, and brynza.

The idea of cooking real Hutsul banosh was published on the Instagram page of food blogger Iryna Kozachuk (irina_kozachuk_). It turns out to be very satisfying.

Ingredients:

• 250 ml cream (30% or more)
• 250 ml of water
• 80 g of corn grits

• 2 tbsp of sour cream
• salt
• cheese
• sponder (underbelly)
• mushrooms
• onion
• cream or sour cream
• salt
• ground black pepper

Method of preparation:

1. First, prepare the toppings for the banosh. Finely chop the sponder, fry until golden brown.

2. Add finely chopped onion, fry, salt and pepper.

3. Cut the mushrooms into slices, fry, add finely chopped onions, fry.

4. Season with salt and pepper, add cream or sour cream, heat together for a minute.

5. Pour water and cream into a saucepan, bring to a boil and slowly add corn grits, stirring constantly.

6. Add salt and sour cream.

7. Cook for a few minutes.

8. Ready banosh will move away from the walls of the pan. The thickness can be adjusted with hot water. I like it not thick, but tender. Cover and let stand for ten minutes. Serve with whatever you like.