Banosh is one of the most popular traditional Hutsul dishes in Ukraine. If you at least once try this dish, then, probably, you’ll become its die hard fan. A dense cornmeal mush served with flavorful cracklings and brynza is rich and appetizing. The “cousins” of banosh are Italian polenta and Polish/Moldavian mamalyha. In Italy this dish is cooked using water or cream and coarse maize grits, while in the Carpathians banosh is boiled using fine-ground corn grits or cornmeal and homemade sour cream. In such a way, a nourishing...