Hutsul Corn Porridge with Bryndza and Mushrooms

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Banush is a beloved Hutsul dish from the Carpathian highlands of western Ukraine, where cornmeal is slowly stirred into creamy porridge and crowned with salty sheep's-milk cheese and sautéed forest mushrooms. The combination of tangy sour cream, crumbly bryndza, and earthy mushrooms makes it a hearty staple of mountain village cooking. Best enjoyed hot, straight from the pot, with a slice of crusty bread on the side.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 18 gFat
• 9 gSaturated Fat
• 44 gCarbs
• 4 gFiber
• 3 gSugar
• 12 gProtein
• 580 mgSodium
• 420 mgPotassium
• 180 mgCalcium
• 2 mgIron
• 4 mgVitamin C
• 260 mcgVitamin A

Ingredients

For the corn porridge

• 1 1/2 cups coarse yellow cornmeal
• 4 cups water
• 1 tsp salt
• 1 cup full-fat sour cream
• 2 tbsp unsalted butter

For the mushroom topping

• 8 oz cremini or porcini mushrooms, sliced
• 1 medium yellow onion, finely diced
• 2 tbsp unsalted butter
• 6 oz bryndza cheese, crumbled (or feta, rinsed)
• 2 tbsp chopped fresh dill
• 1/2 tsp freshly ground black pepper

Directions

1. Bring the water to a rolling boil in a heavy-bottomed pot or Dutch oven, then add the salt.
2. Reduce heat to low and slowly pour the cornmeal into the water in a thin, steady stream, whisking constantly to prevent lumps from forming.
3. Continue cooking the cornmeal on low heat, stirring often with a wooden spoon, for 25 to 30 minutes until the mixture is thick, smooth, and pulls away from the sides of the pot.
4. Stir in the sour cream and butter until fully incorporated and the porridge looks glossy and creamy; remove from the heat and cover to keep warm.
5. While the porridge cooks, melt the butter in a skillet over medium heat, add the diced onion, and sauté for 4 to 5 minutes until soft and translucent.
6. Add the sliced mushrooms to the skillet, season with black pepper, and cook for 7 to 8 minutes until the mushrooms release their liquid and turn golden brown.
7. Spoon the hot corn porridge into four wide bowls, creating a shallow well in the center of each.
8. Pile the sautéed mushrooms and onions over the porridge, then generously crumble the bryndza cheese on top so it begins to soften from the heat.
9. Scatter fresh dill over each bowl and serve immediately while everything is piping hot.

Cook’s Notes

• Use coarse stone-ground cornmeal rather than fine degermed cornmeal for the authentic rustic texture and deeper corn flavor.
• If you cannot find bryndza, substitute a mild feta cheese but rinse it briefly under cold water and pat dry to remove excess salt.
• Stir the porridge frequently, especially near the end of cooking, to keep it from sticking to the bottom of the pot or forming a skin.
• For a richer traditional version, fold 2 tablespoons of crispy pork cracklings or rendered bacon into the porridge just before serving.
• Serve banush right away; it thickens considerably as it cools, and the bryndza will lose its lovely soft texture if left too long.

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