Banush | FoodieAtlas

Ingredients

1 cup (240 g) cornmeal (fine or medium grind)
4 cups (1 liter) water or milk (traditional recipes often use sour cream or buttermilk diluted with water)
1 cup (240 ml) sour cream or buttermilk (optional, for a richer flavor)
1/2 teaspoon salt
1/4 cup (60 g) butter or lard
1 cup (150 g) bryndza cheese or feta cheese, crumbled
Fried bacon or pork cracklings (optional, for garnish)
Fresh dill or parsley, chopped (optional, for garnish)

Instructions

Prepare the Liquid Base

In a medium-sized pot, bring the water or milk (and sour cream or buttermilk if using) to a boil.

Add the salt and stir well.

Add the Cornmeal

Gradually add the cornmeal to the boiling liquid, stirring constantly with a wooden spoon or whisk to prevent lumps from forming.

Reduce the heat to low and continue to cook, stirring frequently, until the mixture thickens and the cornmeal is tender. This should take about 20-30 minutes.

Add the Butter

Stir in the butter or lard, mixing well until it is fully melted and incorporated into the porridge.

Continue to cook for a few more minutes until the banush reaches a creamy consistency.

Serve

Spoon the banush into serving bowls.

Top with crumbled bryndza cheese or feta cheese.

If desired, garnish with fried bacon or pork cracklings for added flavor and texture.

Sprinkle with fresh dill or parsley for a touch of color and freshness.