Hutsul Banosh with Mushrooms and Brynza
A Carpathian classic of soft cornmeal cooked in soured cream, topped with fried mushrooms, bacon and crumbled sheep's cheese.
- Time40 min
- LevelEasy
- Costabout £1.70 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Estimated nutrition per serving
- 695kcal
- 53gcarbs
- 12.9gof which sugars
- 41.7gfat
- 22.8gsaturates
- 26.7gprotein
- 4.4gfibre
- 3.2gsalt
A rough estimate worked out from the ingredients, for the serving size above. It is a guide only and not medical advice. If you count carbs or manage diabetes, check with your own tools and your care team.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Put the milk, half the soured cream and the salt in a heavy pan and bring to a gentle simmer.
- 2
Rain in the polenta in a thin stream, whisking all the time so it does not lump. Turn the heat to low and cook for 20 minutes, stirring often with a wooden spoon, until thick and tasting cooked through.
20 min - 3
Meanwhile, fry the bacon in a dry frying pan over a medium heat for 6 minutes until crisp. Lift out with a slotted spoon, leaving the fat.
6 min - 4
Add the oil to the bacon fat, then cook the onion for 5 minutes. Add the mushrooms and pepper and cook for 8 minutes until golden and dry.
13 min - 5
Stir the rest of the soured cream and the butter into the banosh until glossy and thick but still soft.
- 6
Spoon into warm bowls and top with the mushrooms, bacon, feta and dill. Eat straight away.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.
