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Banosch – Polenta with Sheep Cheese and Bacon

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Banosch – Polenta with Sheep Cheese and Bacon

The perfect banosch – polenta with sheep cheese and bacon recipe with a picture and simple step-by-step instructions.

  • 250 g Polenta
  • 750 g Sour cream
  • 250 ml Water
  • 150 g Sheep cheese
  • 100 g Bacon
  • 1 Pc. Onion
  • Salt
  1. Mix the sour cream with water and bring to the boil. Slowly sprinkle the polenta into the boiling stock using a whisk. Simmer over low heat for approx. 20 minutes, stirring constantly, then cover and rest for approx. 15 minutes.
  2. Fry the diced bacon and finely chopped onion in a pan. Place the finished polenta on top and serve warm with the bacon and onions. Tip: You can add mushrooms to Banosch if you like.
Dinner
European
banosch – polenta with sheep cheese and bacon

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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