Banosh: Classic Carpathian Recipe and Variations | Costless

Banosh is the signature dish of Hutsul (Carpathian) cuisine: cornmeal slowly cooked not in water, but in sour cream or heavy cream, until it turns into a smooth, velvety mass. It's served hot, topped with grated brynza cheese that melts right on the plate, along with crispy pork cracklings and a mushroom sauce. Here's the classic Carpathian recipe, the one technique that makes or breaks it — constant stirring — plus a Lenten version and serving variations, with the full cost of ingredients per portion.

Banosh at a glance: time, servings, calories

• Prep time: 10 minutes
• Cook time: 20–25 minutes
• Servings: 4
• Difficulty: medium (requires constant attention and stirring)
• Calories: ~230–260 kcal per 100 g (depends on the fat content of the sour cream and the amount of brynza and cracklings)
• Cuisine: Hutsul / Carpathian

What is banosh, and where does it come from

Banosh is the calling card of Hutsul cuisine — a cornmeal dish cooked not in water, but in sour cream or heavy cream. That's the key difference from mamaliga or polenta, which banosh is often compared to: the rich dairy base gives it a velvety, almost creamy texture rather than just a thick porridge.

Traditionally, banosh was cooked by shepherds in the high mountain pastures of the Carpathians — sour cream and cream were always on hand, and cornmeal kept well and made a filling, calorie-dense meal after a long day of work. Today, banosh is a must-order dish at Hutsul restaurants and a popular home-cooked meal across Ukraine, especially in winter.

Banosh is served hot, topped with grated brynza right on the plate — it melts from the dish's own heat — plus pork cracklings and mushroom sauce. It's not a side dish; it's a complete, standalone meal.

Ingredients for classic banosh

An approximate set for 4 servings.

Base

• Cornmeal — 300 g (fine or medium grind)
• Sour cream — 700 g (20–21% fat; can be partly replaced with heavy cream)
• Water — 100–150 ml (if needed, when the mixture is too thick)
• Salt — to taste

For serving

• Brynza cheese — 150–200 g (firm, holds its shape well when grated)
• Pork lard — 150 g (for cracklings)
• Mushrooms — 200 g (button mushrooms or wild, optional, for the sauce)

Classic banosh: step-by-step recipe

The main secret of banosh is continuous stirring with a wooden spatula. Stop for even a minute and the cornmeal will settle to the bottom and scorch.

1. Heat the sour cream. Pour the sour cream into a pot or a thick-walled pan with high sides. Set it over medium heat and bring to a boil, stirring occasionally. If the sour cream is very thick, add 100–150 ml of water or milk to make it easier for the cornmeal to cook in.
2. Lower the heat. Once the sour cream boils, reduce the heat to the lowest setting — banosh shouldn't boil vigorously, only simmer gently.
3. Add the cornmeal gradually. In a thin stream, stirring continuously with a wooden spatula, add the cornmeal. Add it in small amounts so it has time to disperse and doesn't clump.
4. Cook while stirring constantly. Cook for 15–20 minutes over the lowest heat, stirring continuously and vigorously around the pot and along the bottom. The mixture will gradually thicken and become smooth and lump-free.
5. Check for doneness. Banosh is ready when the cornmeal is fully cooked through, the mixture is soft and stretchy, and it pulls away easily from the sides of the pot. Taste it — the grains shouldn't feel gritty.
6. Serve immediately. Spoon the hot banosh onto a deep plate, make a well in the center, and generously top with grated brynza — it will start melting from the heat. Add cracklings and, if you like, mushroom sauce on top.

Why banosh clumps or scorches — and how to prevent it

Two of the most common banosh problems:

• Clumps. These form if you add too much cornmeal at once, or don't stir enough in the first few minutes. Always add the cornmeal in a thin stream and stir actively, especially during the first 5 minutes, until the mixture starts thickening evenly.
• Scorching. Banosh is cooked over the lowest heat precisely because the cornmeal in a thick dairy base scorches easily on the bottom. Stir continuously, paying attention to the bottom and corners of the pot, and don't step away from the stove during cooking.

If clumps do form, mash the mixture with a wooden spatula or whisk it — a few minutes of vigorous stirring will smooth it out.

Cracklings and mushroom sauce for banosh

The classic way to serve banosh isn't just cornmeal with cheese — it's a full ensemble of flavors:

• Cracklings: cut the pork lard into small cubes and fry in a dry pan over medium heat until golden and crispy, stirring occasionally. Spoon them onto the banosh along with the rendered fat — it adds extra richness to the dish.
• Mushroom sauce: slice the mushrooms and fry in oil or rendered lard until golden, season with salt, and add onion if you like. Spoon the sauce over the banosh instead of or alongside the cracklings.

Brynza is traditionally added while the banosh is still hot, so it softens rather than fully melting — the cheese pieces should still be noticeable in every spoonful.

Lenten banosh

For fasting days, banosh is made without sour cream — cooked in water with a bit of oil, and served with plenty of fried onion and a mushroom sauce made with oil instead of brynza and cracklings. The texture is less creamy, but the cooking technique is the same: continuous stirring over low heat.

Secrets of perfect banosh

• A wooden spatula: traditionally banosh is stirred with a wooden tool — it doesn't scratch the bottom of the pot and distributes heat evenly through the mixture.
• The lowest heat: this isn't a dish you can rush by turning up the heat — banosh cooks slowly, or it will scorch or turn lumpy.
• Medium-grind cornmeal: too fine a grind can give a sticky, paste-like texture; too coarse takes longer to cook through. Medium grind gives the classic delicate consistency.
• Add brynza only to hot banosh: a cooled dish won't melt the cheese properly — serve banosh straight off the stove.
• Don't skimp on sour cream: the ratio of cornmeal to sour cream — roughly 1 to 2–2.5 by volume — is key to getting the right creamy consistency.

How much do the ingredients for banosh cost

Banosh isn't the cheapest dish — sour cream and brynza cost more than the water and flour behind other grain-based dishes — but a single batch is very filling and easily shared among several people.

Prices for sour cream, brynza, and lard vary noticeably between chains and change often with promotions. Before you shop, compare supermarket prices and find the best deals on the Costless deals page — we collect and refresh supermarket prices weekly, so you always see the current shelf price.

Here's the full ingredient basket for classic banosh — add it to your shopping list and compare prices for each product at stores near you.

Tip: add brynza and sour cream to your favorites on Costless and turn on price-drop alerts — you'll catch the deal right when you're about to make banosh.

Frequently asked questions

What kind of cornmeal do I need for banosh?

Medium-grind cornmeal. Too fine gives a sticky texture; too coarse takes longer to cook through and can stay a bit tough.

Can I cook banosh with milk instead of sour cream?

Yes, you can combine sour cream with milk or heavy cream for a less rich version. The classic recipe uses sour cream specifically — it gives the characteristic tang and thickness.

Why does banosh clump?

Most often because too much cornmeal was added at once, or there wasn't enough stirring in the first few minutes. Add the cornmeal in a thin stream and stir continuously.

How long do I cook banosh?

15–20 minutes over the lowest heat after all the cornmeal has been added, stirring continuously until the mixture is smooth and thick.

What can I use instead of brynza?

Any firm brined cheese works — feta, suluguni, or homemade farmer's cheese of similar consistency. The key is that it holds its shape and softens slightly from the dish's heat.

Can I make a Lenten version of banosh?

Yes — cook it in water with oil instead of sour cream, and serve with fried onion and mushroom sauce instead of brynza and cracklings.

How long does cooked banosh keep?

Banosh tastes best right after cooking, while hot and creamy. It keeps in the fridge for 1–2 days, but thickens on reheating — add a splash of milk or sour cream and warm it gently over low heat, stirring.

Enjoying Ukrainian home cooking? Try the crispy deruny (potato pancakes) and hearty borscht — two more classics of the Ukrainian table.