Banosh

Name: Banosh
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Ukrainian
Ingredients: 12 oz mushrooms (button or cremini), sliced; 4 tbsp butter; 1/2 onion, diced; 1/2 tsp salt; 1/4 tsp black pepper; 4 cups chicken broth; 1 cup cornmeal (polenta); 1/2 cup smoked cheddar cheese, shredded; 1/2 cup sour cream; 1 tsp fresh thyme, chopped

A traditional Ukrainian polenta made with cornmeal, cheese, and mushrooms, finished with creamy sour cream and a touch of butter for ultimate comfort and indulgence.

45 minMediumServes 4420 cal/serving

UkrainianDinnerStovetopVegetarianGluten-Free

Ingredients

12 oz mushrooms (button or cremini), sliced
4 tbsp butter
1/2 onion, diced
1/2 tsp salt
1/4 tsp black pepper
4 cups chicken broth
1 cup cornmeal (polenta)
1/2 cup smoked cheddar cheese, shredded
1/2 cup sour cream
1 tsp fresh thyme, chopped

Instructions

1

Heat half the 4 tbsp butter in a large skillet over medium-high heat. Add 12 oz sliced mushrooms (button or cremini) and cook for 5-7 minutes until golden and any liquid has evaporated. Transfer to a plate.
2

In the same skillet, melt the remaining 4 tbsp butter. Add 1/2 diced onion and cook for 2-3 minutes until softened.
3

Bring 4 cups chicken broth to a simmer in a separate pot. Slowly add 1 cup cornmeal (polenta) while stirring constantly to avoid lumps.
4

Continue stirring for 15-20 minutes as the cornmeal thickens and becomes creamy. The mixture should be thick enough to hold its shape.
5

Stir in the cooked 12 oz sliced mushrooms (button or cremini), 1/2 diced onion, 1/2 cup shredded smoked cheddar cheese, 1/2 cup sour cream, 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp chopped fresh thyme.
6

Cook for another 2-3 minutes until everything is heated through and well combined.
7

Transfer to a serving bowl and serve warm.

Questions

Can I make Banosh dairy-free?

Yes. The dairy in this entry is 4 tbsp butter, 1/2 cup smoked cheddar cheese, shredded, 1/2 cup sour cream. Swap the butter for olive oil where it melts, or a plant-based block butter where it is creamed; the cheese for a plant-based melting cheese (expect a milder flavor); the sour cream for thick coconut yogurt with a squeeze of lemon. The richness shifts slightly, but the method does not change.

How long does Banosh keep?

Refrigerate leftovers within two hours and eat them within three days. Reheat gently on the stovetop.

Can I halve or double Banosh?

Yes. As written it serves 4. Every ingredient in this entry carries precomputed half and double quantities, and the app's batch dial rewrites them inside each step. When doubling on the stovetop, use your widest pan or work in two batches so the food sears instead of steaming.

Serve it with

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