Traditional Ukrainian Banosh

Ingredients

• 2 cups (400g) cornmeal 2 cups (400g) cornmeal
• 4 cups (950ml) water 4 cups (950ml) water
• 1 cup (240ml) sour cream 1 cup (240ml) sour cream
• 1 cup (100g) shredded cheese (such as mozzarella, cheddar, or gouda) 1 cup (100g) shredded cheese (such as mozzarella, cheddar, or gouda)
• 8 slices of bacon, chopped 8 slices of bacon, chopped
• 1 large onion, thinly sliced 1 large onion, thinly sliced
• Salt, to taste Salt, to taste
• Freshly ground black pepper, to taste Freshly ground black pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1880 KJ
• Fat (total, saturated): 25g, 12g
• Carbohydrates (total, sugars): 40g, 4g
• Protein: 15g
• Fiber: 4g
• Salt: 1.5g

Preparation

1. 1.
   In a large pot, bring the water to a boil. Gradually add the cornmeal while stirring continuously to avoid lumps. Reduce the heat to low and cook for about 15-20 minutes, stirring occasionally, until the cornmeal is cooked and the mixture thickens.
2. 2.
   Stir in the sour cream and shredded cheese until well combined. Season with salt and pepper to taste.
3. 3.
   In a separate pan, fry the chopped bacon until crispy. Remove the bacon from the pan and set aside.
4. 4.
   In the same pan, using the bacon fat, sauté the sliced onions until golden and caramelized.
5. 5.
   Serve the cooked cornmeal in individual bowls and top with the fried bacon and caramelized onions. Garnish with a sprinkle of freshly ground black pepper.
6. 6.
   Enjoy the Banosh while it's still warm and creamy.

Treat your ingredients with care...

• Cornmeal — Make sure to gradually add the cornmeal to the boiling water while stirring continuously to prevent lumps from forming.
• Bacon — Fry the bacon until crispy to add a crunchy texture to the dish.
• Onions — Slice the onions thinly and sauté them until golden and caramelized for a sweet and savory flavor.

Tips & Tricks

• For a twist, you can add mushrooms or bell peppers to the caramelized onions for extra flavor and texture.
• Experiment with different types of cheese to find your favorite combination.
• Serve Banosh with a dollop of sour cream on top for an extra creamy touch.
• Leftovers can be reheated in a pan with a little bit of water to maintain the creamy consistency.

Serving advice

Banosh is best served hot, straight from the pot. It can be enjoyed as a main course with a side of fresh salad or pickles. Serve it with a slice of crusty bread to soak up the creamy sauce.

Presentation advice

To make the dish visually appealing, garnish the Banosh with a sprinkle of freshly ground black pepper and a sprig of fresh herbs, such as parsley or dill. Serve it in individual bowls to showcase the creamy texture.