Entree: Ukraine – Carpathian Ukraine – Гуцульська бринза Hutsulska brynza (Hutsul sheep's cheese served with banosh)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 20 min

Additional 10 min

Total 50 min

Ingredients

- 1 cup (160 g) medium-ground cornmeal (polenta)
- 2 cups (480 ml) water
- 1 cup (240 g) sour cream (smetana) or full-fat Greek yogurt
- 2 tbsp (30 g) unsalted butter
- 8 oz (225 g) Hutsul brynza or other aged sheep's cheese, crumbled
- 6 oz (170 g) pork belly, skin removed, cut into 1/2" (1 cm) cubes
- 8 oz (225 g) mixed wild mushrooms (chanterelles, porcini, or cremini), cleaned and sliced
- 1 medium onion, finely chopped, approx. 110 g
- 2 cloves garlic, minced
- 2 tbsp (30 ml) sunflower oil or neutral oil
- 1 tbsp (15 g) chopped fresh parsley
- Salt and freshly ground black pepper to taste
- Optional: 1 tbsp (15 g) rendered lard or pork fat (for authenticity)

Instructions

1. Bring 2 cups (480 ml) water to a boil in a heavy saucepan with a pinch of salt. Reduce heat to a simmer, stir in sour cream (240 g) until incorporated.
2. Slowly whisk in 1 cup (160 g) cornmeal in a steady stream, stirring constantly to avoid lumps. Cook over low heat, stirring frequently, until thick and creamy, about 10–12 minutes. Stir in 2 tbsp (30 g) butter, adjust seasoning with salt and pepper, then cover and keep warm.
3. While the banosh cooks, render the pork belly: heat a medium skillet over medium heat, add pork belly cubes (6 oz / 170 g) and cook, stirring occasionally, until golden and crisp and fat has rendered, about 8–10 minutes. If using, add 1 tbsp (15 g) rendered lard for flavor. Remove pork cracklings with a slotted spoon and set aside, leaving fat in the pan.
4. In the same skillet with the pork fat, add 2 tbsp (30 ml) sunflower oil if needed and sauté the chopped onion (110 g) over medium heat until translucent, about 4 minutes. Add sliced mushrooms (8 oz / 225 g) and cook until they release their liquid and become lightly browned, about 6–8 minutes. Add minced garlic and cook 30 seconds more. Season with salt and pepper.
5. To serve, spoon a generous portion of hot banosh into each bowl or onto plates. Sprinkle crumbled Hutsul brynza (8 oz / 225 g total, divided) over the top, distribute the sautéed mushrooms and a handful of pork cracklings (6 oz / 170 g total, divided), and finish with chopped parsley (1 tbsp / 15 g).
6. Serve immediately while hot and creamy; traditionally eaten with rustic rye or cornbread and a shot of horilka or warm tea.