Banosh (Ground Corn Dish)
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
2 servings
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Course
Main Course
Banosh (Ground Corn Dish)
Description
Banosh (Ground Corn Dish) starts with frying pork lard into cracklings, which add a crunchy, rich element. Mushrooms and onions are then sautéed in the rendered fat, providing earthy and sweet notes. The porridge base is made by boiling sour cream and milk with washed corn grits, cooking slowly to a thick consistency. Once cooked, the porridge is combined with the crunchy and sautéed toppings and garnished with slices of sheep cheese, which lends a tangy, salty finish. This dish is traditionally served warm and offers a comforting balance of creamy, savory, and crispy textures.
Ingredients
- 1 1/4 cup milk
- 3/4 cup sour cream
- 2/3 cup corn grits
- 1 onion medium
- 5 oz mushrooms
- 4 oz pork lard
- 4 oz sheep cheese bryndza
- 1 tsp salt
Instructions
How to Make Banosh (Ground Corn Dish):
- Cut the lard into small pieces and put them in a frying pan. Fry over medium heat.
- Put the cracklings out on a plate, leaving the fat in the pan.
- Put sliced button mushrooms in a pan, salt, fry until semi-done.
- Peel an onion and dice it. Add to the pan with mushrooms, fry until golden.
- Mix sour cream with milk, add a pinch of salt, bring to a boil.
- Wash the corn grits. Add them to milk in small portions. Stir to avoid lumps.
- Reduce heat and cook the porridge for 10-20 minutes until thickened.
- Dish the cooked porridge, add cracklings, mushrooms and onions. Top with slices of cheese. Serve.