Mountain Stall · Cornmeal Porridge
Banosh
Photo: Galvm / Wikimedia Commons · CC BY-SA 4.0
It's cooked with sour cream instead of water or milk, which is what gives this cornmeal porridge its rich, almost risotto-like texture.
Cornmeal is slow-stirred with sour cream until thick and creamy, then topped with crumbled brynza sheep cheese and pork cracklings. Carpathian mountain stalls and ski-resort food stands in Zakarpattia serve it in bowls, often finished with a fried egg.
Why it's made this way: Banosh comes from the Hutsul highlanders of the Carpathian mountains, whose cooking centered on cornmeal, sheep's cheese, and whatever fat was on hand.
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