Banosh (Carpathian Cornmeal)

Method

1. 1

   Bring the sour cream and water to a gentle simmer in a heavy pan with a pinch of salt.

2. 2

   Rain in the cornmeal gradually, stirring constantly in one direction.

   💡 Tradition says one direction only — it also genuinely prevents lumps.

3. 3

   Cook over low heat, stirring, for 15–20 minutes until the mass thickens and fat glistens on the surface.

4. 4

   Meanwhile fry the diced pork belly until crisp and golden.

5. 5

   Spoon the banosh into bowls and top with crumbled bryndza and hot cracklings with their fat.