2022-11-22
By Ukranian Cuisine Chef
Ukranian Cuisine
Main Course
Banush is usually creamier and softer in texture compared to polenta. This is achieved by cooking the cornmeal with milk or broth, giving it a smoother consistency. Polenta tends to be firmer and can be sliced into shapes.
Replace the meat toppings with sauté mushrooms, onions, bell peppers, or other vegetables in olive oil or butter for a flavorful, vegetarian alternative. Add chopped herbs and wilted spinach or kale for flavor.
To create a delicious vegan version, do simple substitutions. Start with coarsely ground cornmeal, cooking it in water or a plant-based milk for a creamy consistency. Instead of sour cream, opt for blended silken tofu. Lastly sprinkle nutritional yeast and use vegan chesse alternatives.
For the air fryer, start by preparing the cornmeal base with slightly less liquid. Instead of pouring the mixture into a large baking dish, portion it into individual ramekins. Preheat the air fryer to 350°F (175°C) and cook the banosh for about 15-20 minutes, checking regularly for doneness.
Banosh with brynza is a traditional dish from the Carpathian Mountains. It may be difficult to find the right ingredients, such as brynza cheese, in regular grocery stores. Try looking for specialty stores or online retailers that carry Eastern European ingredients.
Banosh dough is made from cornmeal, which can be a bit tricky to work with. It's important to use the right ratio of water to cornmeal to achieve the perfect consistency. The dough should be soft and pliable but not too sticky.
Banosh is traditionally cooked in a clay pot over an open fire, which may not be practical for most home cooks. Try cooking it in a cast-iron skillet or in the oven at a high temperature. Be sure to preheat the skillet or oven to ensure an even cook.
Brynza cheese is a type of sheep's cheese that is traditionally used to top banosh. It can be difficult to find outside of Eastern Europe, but you can substitute with other types of cheese such as feta or ricotta. The toppings should be added at the end of the cook time to keep them from burning or turning too salty.
The texture of banosh should be crispy on the outside with a soft and fluffy interior. Be sure to cook it long enough to achieve the desired texture without burning it.
Banosh with brynza is traditionally served on a wooden board or platter, with the cheese sprinkled on top. Consider adding a few fresh herbs or garnishes for an extra pop of flavor and presentation.
Preparation Time 30 min
Cook Time 60 min
Total time 90 min
This version is made with oysters and mushrooms, similar to the traditional recipe, and is served with a layer of bryndza, complemented by the uniqueness of a second layer of banosh and fried oysters.
Oyster mushroom banosh RecipeThis version is made with red mullet, pan-seared to perfection, a beautiful combination of the Crimean region and the Ukrainian Carpathians, creating a deliciously rich and hearty dish.
Red Mullet with Peppers and Hutsul BanoshThis version is made with chicken liver with vegetables and the traditional banosh recipe.
Chicken Liver with Hutsul BanoshThis version is made with fried banosh, golden and crispy, complemented by crunchy pork crackling and tangy salty feta cheese.
Fried banosh with pork crackling and salty feta cheeseThis version is made with tender duck, perfectly paired with creamy banosh, creating a delightful harmony of rich and comforting flavors.
Duck with banoshThis version is a vegan dish with a more polenta-like consistency, cooked with plant-based milk, nutritional yeast, and a touch of miso paste for flavor.
Creamy Vegan Polenta Recipe