Entree: Ukraine – Odesa & Black Sea – Бануш ➤ Banush (Thick cornmeal porridge cooked with sour cream and topped with sheep cheese and fried pork cracklings)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 25 min

Total 35 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 2 cups (300 g) coarse cornmeal (polenta-style)
- 4 cups (960 ml) water
- 1 1/2 cups (360 g) sour cream (smetana) or full-fat sour cream
- 4 tbsp (60 g) unsalted butter
- 8 oz (225 g) brynza or feta cheese, crumbled
- 6 oz (170 g) smoked bacon or salo, diced
- 1 medium onion, diced (about 5 1/4 oz (150 g))
- 2 tbsp (30 ml) vegetable oil or rendered pork fat for frying
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh chives or green onion for garnish

Show original ingredient measurements

- 2 cups (300 g) coarse cornmeal (polenta-style)
- 4 cups (960 ml) water
- 1 1/2 cups (360 g) sour cream (smetana) or full-fat sour cream
- 4 tbsp (60 g) unsalted butter
- 8 oz (225 g) brynza or feta cheese, crumbled
- 6 oz (170 g) smoked bacon or salo, diced
- 1 medium onion, diced (about 150 g)
- 2 tbsp (30 ml) vegetable oil or rendered pork fat for frying
- 1 tsp (5 g) salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (8 g) chopped fresh chives or green onion for garnish

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. In a medium saucepan bring 4 cups (960 ml) water to a gentle boil with 1 tsp (5 g) salt. Reduce heat to low and slowly whisk in 2 cups (300 g) coarse cornmeal, stirring constantly to prevent lumps. Cook, stirring often, until thick and tender, about 20–25 minutes.
2. Meanwhile heat 2 tbsp (30 ml) vegetable oil or rendered pork fat in a skillet over medium heat. Add 1 medium diced onion (about 5 1/4 oz (150 g)) and cook until translucent, about 5 minutes. Add 6 oz (170 g) diced smoked bacon or salo and fry until the fat renders and pieces are crisp, about 7–10 minutes. Remove with a slotted spoon and reserve.
3. When the cornmeal is thick and creamy, stir in 1 1/2 cups (360 g) sour cream and 4 tbsp (60 g) unsalted butter until fully incorporated and smooth. Adjust seasoning with additional salt and 1/2 tsp (1 g) black pepper if needed.
4. To serve, spoon the hot banush into shallow bowls, top with crumbled 8 oz (225 g) brynza, scatter the fried bacon and onions over the top, and garnish with 2 tbsp (8 g) chopped chives. Serve immediately while very hot.

1. In a medium saucepan bring 4 cups (960 ml) water to a gentle boil with 1 tsp (5 g) salt. Reduce heat to low and slowly whisk in 2 cups (300 g) coarse cornmeal, stirring constantly to prevent lumps. Cook, stirring often, until thick and tender, about 20–25 minutes.
2. Meanwhile heat 2 tbsp (30 ml) vegetable oil or rendered pork fat in a skillet over medium heat. Add 1 medium diced onion (about 150 g) and cook until translucent, about 5 minutes. Add 6 oz (170 g) diced smoked bacon or salo and fry until the fat renders and pieces are crisp, about 7–10 minutes. Remove with a slotted spoon and reserve.
3. When the cornmeal is thick and creamy, stir in 1 1/2 cups (360 g) sour cream and 4 tbsp (60 g) unsalted butter until fully incorporated and smooth. Adjust seasoning with additional salt and 1/2 tsp (1 g) black pepper if needed.
4. To serve, spoon the hot banush into shallow bowls, top with crumbled 8 oz (225 g) brynza, scatter the fried bacon and onions over the top, and garnish with 2 tbsp (8 g) chopped chives. Serve immediately while very hot.