Banosh is a legend of the Carpathians

The traditional Hutsul dish of banosh is banush, tokan, chir, it is corn porridge on cream, it is easy and quick to cook. But the secret is still there - it is usually prepared exclusively by men on an open fire so that the smoke and strength from the fire. And still - on fat house sour cream. This is the difference between banosh and hominy, which is boiled in water and then cut with a knife like a pie.

Ingredients

• 0.50 liters of cream
• 200 g of corn grits
• lard
• cheese
• salt, black pepper

Directions

1. Pour the cream into a bowl, and bring to a boil over low heat.
2. Corn grits are very well washed. Stirring constantly with a spoonful of cream, pour a thin stream of cornmeal. Banosh chefs recommend cooking with a wooden spoon so that there is no extraneous taste.
3. After boiling, reduce the heat, add a little salt and cook until the banosh porridge becomes soft and thick as sour cream. So, if necessary, you can add small portions of hot milk or cream.
4. Stir the banosh constantly so as not to burn.
5. While watching the porridge, cut the lard into pieces and start frying the cracklings over moderate heat.
6. Cut the cheese into small slices.
7. This is a very important moment in the banosh recipe. You need to beat the porridge very quickly until oil forms on the surface. You can shoot down when the cauldron is on fire, and some prefer to remove it from the fire.
8. Spread the porridge on a plate, ready greaves with fat on top. Stir in the cheese, and you can crush it directly into the plate.
9. Bon appetit!