Banosh

1.Bring 3 cups of water to a boil in a deep pan. Add 1 teaspoon of salt.

2.Gradually whisk in the cornmeal, ensuring to avoid lumps.

3.Reduce the heat to low and cook, stirring constantly, until the mixture thickens and the cornmeal is tender, about 15-20 minutes.

Preparing the toppings While the Banosh is cooking, heat 2 tablespoons of vegetable oil in a skillet over medium heat.

5.Add the diced onion and sauté until translucent.

6.Increase the heat to high, add the sliced mushrooms, and cook until they are golden brown and the moisture has evaporated.

7.Season the mushroom and onion mixture with salt and pepper to taste.

8.Remove the Banosh from the heat. Stir in the sour cream and grated cheese until well combined and the cheese has melted.

9.Serve the Banosh hot, topped with the sautéed mushrooms and onion mixture, and garnished with pork cracklings.