Banosh

Ingredients

• 200 g cornmealSubstitute: polenta
• 400 ml sour creamSubstitute: creme fraiche
• 150 g brynza cheeseSubstitute: feta
• 150 g smoked baconSubstitute: pancetta
• 200 g wild mushroomsSubstitute: porcini
• 30 g butter
• 200 ml water

Instructions

1. 1

   Bring sour cream and water to a gentle simmer in a heavy pot, stirring constantly.

2. 2

   Gradually pour in cornmeal in a thin stream, stirring vigorously to prevent lumps.

3. 3

   Cook on low heat, stirring continuously with a wooden spoon, for 20-25 minutes until the porridge thickens and pulls away from the sides.

4. 4

   Meanwhile, dice bacon and fry until very crispy. Remove and set aside.

5. 5

   Saute sliced mushrooms in butter until golden and all moisture has evaporated.

6. 6

   Spoon banosh into bowls, making a well in the center.

7. 7

   Top with crumbled brynza, crispy bacon, and sauteed mushrooms. The sour cream gives it a uniquely tangy richness.