Banosh with bryndza

Slice the mushrooms and finely chop the onion. Melt the butter, fry the onion for 3 minutes, then add the mushrooms and fry until browned and their liquid has cooked off. Season with salt.

In a heavy-bottomed pot combine the sour cream with 300 ml of water, add salt and bring to a boil over medium heat, stirring.

Bryndza can be very salty — if so, go easy on the salt in the porridge.

Turn the heat down to low and pour in the cornmeal in a thin stream, stirring constantly with a wooden spoon so no lumps form.

Cook over low heat, stirring in one direction, until the porridge thickens and beads of butterfat appear on the surface, about 20 minutes.

Thick porridge spits hot splashes — stir with a long-handled spoon.

Spoon the banosh onto plates, top with the mushrooms and crumble over the bryndza. Eat it hot. Done!