Banosh

Method

Fry the bacon lardons in a large heavy-bottomed pot until crispy, then remove and set aside. In the same pot, sauté the diced onion in the bacon fat until softened. Slowly pour in the milk whilst stirring constantly, bringing it to a gentle simmer. Gradually whisk in the cornmeal in a thin stream, stirring continuously to prevent lumps, and continue cooking for 20-25 minutes, stirring frequently until the polenta thickens and pulls away from the sides of the pot. Stir in the butter and soured cream until fully incorporated, then fold in the crispy bacon pieces. Season with salt and pepper to taste, and finish with fresh dill just before serving.