Banosh (Hutsul Cornmeal Porridge with Brynza)

Ingredients

• Sour cream 20% 400 g
• Milk 300 ml
• Water 200 ml
• Corn grits (coarse cornmeal) 200 g
• Salt 0.5 tsp (3 g)
• Salo (salted pork fat), diced 120 g
• Brynza (sheep cheese), crumbled 150 g
• Green onion, chopped 10 g

Instructions

1. 1

   In a heavy pot, whisk the sour cream with the milk and water and bring it to a boil over medium heat.

2. 2

   Add the salt, then pour in the corn grits in a thin stream, stirring constantly with a wooden spoon.

3. 3

   Cook over low heat, stirring in one direction, for 20-25 minutes, until the porridge is thick and drops of butterfat appear on the surface.

4. 4

   Meanwhile, fry the diced salo in a dry frying pan over medium heat for 8-10 minutes until golden and crisp.

5. 5

   Spoon the hot banosh onto plates and sprinkle with the crumbled brynza.

6. 6

   Top with the salo cracklings and their rendered fat, scatter over the green onion and serve at once.