👨‍🍳 Instructions

1. 1

   In a heavy-bottomed pot, combine water, milk, and salt. Bring to a boil over medium-high heat.

   💡 Tip: Using a mix of water and milk creates a richer flavor and creamier texture.
2. 2

   Slowly whisk in the cornmeal to prevent lumps. Reduce heat to low and simmer, stirring frequently, until the porridge thickens and is cooked through, about 20-25 minutes.

   ⏱️ 25 minutes

   💡 Tip: Constant stirring is crucial to achieve a smooth consistency and prevent sticking.
3. 3

   While the banosh is cooking, prepare the cracklings. In a separate skillet, cook the diced pork belly over medium-low heat until crispy and golden brown. Drain on paper towels.

   ⏱️ 10-15 minutes

   💡 Tip: Render the fat slowly to ensure the cracklings are evenly crispy.
4. 4

   Once the banosh is cooked, stir in most of the crumbled bryndza until it's partially melted and creamy. Reserve some for garnish.

   💡 Tip: The residual heat will soften the cheese, creating a delicious savory element.
5. 5

   Serve the banosh hot, topped with the remaining crumbled bryndza, crispy pork cracklings, and a dollop of sour cream if desired.