Banosh

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

2Gradually whisk in the cornmeal (1 cup), ensuring to avoid lumps.

3Reduce the heat to low and cook, stirring constantly, until the mixture thickens and the cornmeal (1 cup) is tender, about 15-20 minutes.

4Preparing the toppings While the Banosh is cooking, heat 2 tablespoons of vegetable oil (2 tablespoons) in a skillet over medium heat.

5Add the diced onion (1 medium) and sauté until translucent.

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

7Season the mushroom and onion (1 medium) mixture with salt (1 teaspoon) and pepper to taste.

8Remove the Banosh from the heat. Stir in the sour cream (1 cup) and grated cheese until well combined and the cheese has melted.

9Serve the Banosh hot, topped with the sautéed mushrooms and onion (1 medium) mixture, and garnished with pork cracklings (1 cup).