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Automatically translated version. May contain inaccuracies compared to the original.
The main mistake in this dish is made in the first minute. They pour water instead of sour cream.
Banosh is not corn porridge. Corn porridge is cooked in water and is called mamaliga. Banosh is cooked in sour cream, and that is exactly why it is banosh.
Hutsuls cook it in a cast-iron cauldron over an open fire, with a wooden spoon, and do not leave it for a single minute.
We recommend a starting ratio: for one cup of corn grits, two cups of sour cream and one cup of water. The sour cream must be real, fatty, not ten-percent supermarket stuff.
Bring the sour cream and water almost to a boil, salt it, and only then pour in the grits. Not the other way around.
Pour in a thin stream while stirring continuously, and then don’t stop. Fifteen, maximum twenty minutes over low heat, stirring the whole time with a wooden spoon.
Doneness is determined not by time but by one sign. The mass begins to pull away from the sides, and drops of yellow butter appear on the surface. Now remove it.
Miss that moment, and you’ll get a dense porridge that cannot be saved.
Serve immediately, hot, in a deep bowl: crumbled sheep brynza on top, cracklings, and, if desired, a mushroom sauce made from porcini.
After ten minutes it’s already a different dish, so sit down at the table before the banosh is taken off the heat.
A recipe consists not of ingredients but of decisions made in the right order.
💛Enjoy your meal.
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