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Banosh (Carpathian cream polenta)

Name: Banosh (Carpathian cream polenta)
Total time: 30 min
Yield: serves 4
Ingredients: 250 g Farine de maïs (semoule fine); 500 ml Cream; 100 g Cheese; 200 g Mushroom; 100 g Bacon bits; 1 Onion; 1 tsp Salt

Preparation time: 30 min
Servings: serves 4

Ingredients

serves 4

Farine de maïs (semoule fine) — to buy250 g
Cream — to buy500 ml
Cheese — to buy100 g
Mushroom — to buy200 g
Bacon bits — to buy100 g
Onion — to buy1
Salt — to buy1 tsp

Preparation

Cook the bacon bits in a dry pan for 3 minutes, add the sliced onion and mushrooms, cook for 8 minutes until golden; set aside.
Bring the cream to a simmer in a saucepan with the salt, without boiling hard.
Pour in the cornmeal in a thin stream while whisking constantly, to avoid lumps: this is the delicate step of banosh, which replaces the usual water of polenta with cream.
Lower the heat and cook for 10-12 minutes, stirring often with a spatula, until the mixture thickens and pulls away from the sides.
Off the heat, stir in half the grated cheese.
Serve immediately in deep plates, topped with the bacon and mushrooms and the remaining cheese.